Slice pound cake in half length-wise (horizontally). Cut each piece in half again lengthwise, so that you have 4 long, thin pieces of pound cake.

Cut pound cake to fit each of 6 serving dishes. I used jelly-size mason jars for serving, so my 2 ½-inch round biscuit cutter was the perfect size to cut the round pound cake shapes.

Layer half of the ladyfingers at the bottom of 6 individual mason jars or ramekins.

Drizzle approximately 1 tablespoon of coffee over the pound cake. Next, drizzle with chocolate syrup. Gently spread raspberry jam over pound cake and top with a layer of raspberries.

In a medium bowl, use an electric mixer to beat ricotta, sugar, and vanilla until smooth. Gently whisk in the whipped topping.

Spoon half of the ricotta mixture over the raspberries.

Repeat layers, ending with another layer of ricotta mixture on top.

Cover and chill for at least 2-3 hours. Dust with cocoa powder just before serving.