Step 1

Using an electric mixer, whip together egg yolks and ¼ cup sugar at high speed, until the color turns a light yellow and the volume has about tripled.

Step 2

Transfer mixture to a saucepan over medium heat. Heat until boiling, stirring regularly. Remove from heat, set aside until cooled.

Step 3

In the mixing bowl, combine heavy cream and remaining sugar. Whip on high until soft peaks begin to form. Add mascarpone and blend until smooth and medium peaks begin to form.

Step 4

Gently add the cooled egg yolks to the whipped cream mixture and fold until combined.

Step 5

Brew the espresso or good black coffee and place in a wide shallow bowl that is adequate for dipping.

Step 6

Dust the bottom of a baking dish with cocoa powder.

Step 7

Quickly dip each of the ladyfingers in the espresso and then line the bottom of the baking pan with each one. Ladyfingers are delicate and will begin to crumble if saturated too much.

Step 8

Spread half the mascarpone mixture on the ladyfingers and spread into an even layer. Repeat with another layer of ladyfingers and custard mixture.

Step 9

Dust the top layer with tablespoon of cocoa powder.

Step 10

Garnish with shaved or grated chocolate if desired.

Step 11

Cover with plastic wrap and chill in the refrigerator for 4-6 hours before serving.