Brew 1 cup of strong espresso or coffee and allow it to cool completely.

Whisk together 4 egg yolks and ½ cup of sugar over a simmering water bath for 8-10 minutes until thick and pale; fold in 1 cup of mascarpone cheese until smooth.

Whip 1 cup of heavy cream to soft peaks, then fold into the mascarpone mixture.

Dip each ladyfinger into the coffee mixture briefly, layer in a 9x9 inch dish, and spread half of the mascarpone mixture over them. Repeat for a second layer.

Cover and chill in the refrigerator for at least 4 hours or overnight.

Before serving, dust with cocoa powder and slice to serve.