Coffee syrup

1. In a small bowl add brewed coffee and 2 tablespoons of granulated sugar. Whisk until sugar has dissolved. Set aside to cool. 
   

Filling

1. Using the double boil method (place a heatproof bowl over a saucepan of simmering water) Place the egg yolks and sugar in the heatproof bowl over the pot of simmering water.
2. Whisk using a hand whisk or a hand mixer until the yolk mixture reaches a thick and foamy consistency and is hot to the touch.
   
3. Remove from heat to cool for about 15 minutes.
4. In a large mixing bowl or stand mixer bowl, whisk heavy cream until stiff peaks have formed.
5. After the egg yolk mixture has cooled, add the room temperature mascarpone cheese. Whisk until incorporated and smooth.
6. In 2 batches, fold in the whipped heavy cream until smooth.
   

Assembly

1. Dip the ladyfingers very quickly in the coffee syrup. Less than a second, not any longer or they’ll end up too soggy.
2. Layer them in an 8-baking dish or a similar-sized dish of your choosing.
   
3. Spoon half of the filling onto the ladyfingers and spread out until smooth.
   
4. Repeat steps 2 and 3 for the last layers.
5. Cover and chill in the fridge for at least 6 hours.
6. Right before serving, dust the top with cocoa powder. Cut and serve cold.