Preparation Steps

• Set up a double boiler by placing a heatproof bowl over a pot of gently simmering water. Add the egg yolks and granulated sugar to the bowl.
• Whisk the egg yolks and sugar constantly over the simmering water for about 10 minutes, until the mixture is light, pale, and reaches 170°F. Remove from heat and let cool slightly.
• Add the mascarpone cheese to the cooled egg yolk mixture and beat until smooth and well combined.
• In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
• In a shallow dish, combine the cooled espresso and coffee liqueur.
• Quickly dip each ladyfinger into the espresso mixture (do not soak) and arrange them in a single layer in the bottom of an 8x8-inch baking dish.
• Spread half of the mascarpone cream evenly over the layer of ladyfingers.
• Repeat with a second layer of dipped ladyfingers, then top with the remaining mascarpone cream, smoothing the top.
• Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the dessert to set.
• Before serving, dust the top generously with unsweetened cocoa powder.