Instructions:
- Whisk egg yolks and sugar together until pale and thick, about 5 minutes.
- Fold in mascarpone until smooth and creamy.
- In a separate bowl, whisk egg whites to stiff peaks. Gently fold into mascarpone mixture in two additions.
- Mix espresso and coffee liqueur in a shallow bowl.
- Quickly dip each ladyfinger (1–2 seconds per side) and arrange in a single layer in a dish.
- Spread half the mascarpone cream over the ladyfingers. Repeat with a second layer.
- Cover and refrigerate for at least 4 hours. Dust generously with cocoa powder just before serving.
