Brew the espresso and let it cool slightly.

Whisk egg yolks with sugar in a bowl until creamy and light, then mix in the mascarpone.

Whip egg whites until stiff peaks form, then gently fold into the mascarpone mixture.

Dip each ladyfinger briefly into the cooled coffee, then layer them in your dish and spread half of the cream mixture on top.

Repeat the layering process with another layer of ladyfingers and remaining cream mixture.

Refrigerate for at least four hours or overnight, then dust cocoa powder on top before serving.