Choose a shallow serving bowl with enough depth to hold 2 layers of cookies and mascarpone cream.
Spread 1 or 2 tablespoons of mascarpone cream on the bottom.
Grab one ladyfinger and quickly dip it horizontally in the limoncello only on the unsugared side. Let the soak come about halfway up the side of the cookie.
Place it in the baking dish, dipped side up, as the first of a line of dipped ladyfingers to follow. Repeat until you have a full layer of limoncello dipped cookies.
Be mindful not to over-dip the ladyfingers, or you will end up with a soggy mess. The trick of placing the dipped side up is also important as it lets the limoncello drip down towards the non-dipped part.
Pour half the remaining mascarpone on the cookies and spread evenly. Follow with another layer of limoncello-dipped cookies and finish with an even layer of the remaining mascarpone cream.
Place it in the refrigerator to set for at least a couple of hours and preferably overnight.
When ready to serve, dust lightly with the cocoa powder and scatter the nibs all over. Slice the reserved figs and arrange them decoratively over the cocoa.