In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.

In another bowl, beat the softened cream cheese until smooth. Gradually fold in the whipped cream until well combined.

In a shallow dish, mix the brewed coffee and coffee liqueur (if using). Dip each ladyfinger into the coffee mixture for about 2 seconds, ensuring they are soaked but not soggy.

In a 9x13 inch dish, layer half of the soaked ladyfingers on the bottom. Spread half of the cream cheese mixture over the ladyfingers, then layer half of the sliced bananas on top. Drizzle with half of the caramel sauce.

Repeat the layers with the remaining ladyfingers, cream cheese mixture, bananas, and caramel sauce.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, dust the top with cocoa powder for garnish.