Begin by brewing strong espresso and letting it cool to room temperature.

Tip: To intensify the flavor, add coffee liqueur to the espresso.

In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.

In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the egg mixture.

Add the mascarpone and vanilla extract, folding until fully combined.

Tip: Ensure your mascarpone is at room temperature to avoid lumps.

Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they are soaked but not soggy. Then, lay half of them in a single layer in the baking dish.

Spread half of the mascarpone filling over the ladyfingers, smoothing it evenly.

Repeat the process with another layer of dipped ladyfingers and remaining filling.

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, dust the top generously with cocoa powder.

Tip: For a decorative touch, use a sifter to create an even layer of cocoa.