Brew strong espresso and allow it to cool completely before using to prevent soggy layers

In a mixing bowl, whisk egg yolks with half of the sugar until pale, thick, and creamy

Add mascarpone cheese to the yolk mixture and beat until smooth and lump-free

In a separate bowl, beat egg whites with the remaining sugar until stiff peaks form

Gently fold the whipped egg whites into the mascarpone mixture to keep it light and airy

Quickly dip each ladyfinger into the cooled espresso for about 1–2 seconds to avoid oversoaking

Arrange a layer of soaked ladyfingers evenly at the bottom of the dish

Spread half of the mascarpone mixture over the ladyfingers using a spatula

Repeat the process with another layer of dipped ladyfingers and remaining cream

Smooth the top layer evenly and cover the dish

Refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop

Before serving, dust generously with cocoa powder using a fine sieve