Step 1

Seprerate the eggs, adding the yolks to large mixing bowl and the whites to another.

Step 2

Add sugar to the yolks and place the bowl over a simmering pot of water.

Step 3

Whisk the egg yolks and sugar together until light, pale, and creamy. Remove from heat.

Step 4

Add the mascarpone cheese and vanilla extract to the egg mixture and whisk together until well combined.

Step 5

Whip the egg whites until stiff peaks form.

Step 6

Fold the egg whites into the egg yolk mixture a third at a time until well combined.

Step 7

Dip the lady fingers in the espresso for a few seconds and place into a dish until the base is completely covered.

Step 8

Top with half of the custard and repeat with the lady fingers.

Step 9

Finally spread over the last of the custard, sprinkle with cocoa powder and place in the fridge for 6 hours or overnight.