Brew a strong cup of coffee and let it cool.

In a mixing bowl, whisk together egg yolks and sugar until pale and creamy.

Gently fold in mascarpone cheese until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream into the mascarpone mixture until just combined.

Combine cooled coffee and coffee liqueur in a shallow dish.

Quickly dip each ladyfinger into the coffee mixture.

Create a layer of soaked ladyfingers in the baking dish and spread half of the mascarpone mixture over them.

Repeat layers with the remaining ladyfingers and mascarpone mixture.

Cover and refrigerate for at least 4 hours or ideally overnight.

Dust with cocoa powder just before serving.