In a small bowl add brewed coffee and 2 tablespoons of granulated sugar. Whisk until sugar has dissolved. Set aside to cool.
Filling
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.
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.
Remove from heat to cool for about 15 minutes.
In a large mixing bowl or stand mixer bowl, whisk heavy cream until stiff peaks have formed.
After the egg yolk mixture has cooled, add the room temperature mascarpone cheese. Whisk until incorporated and smooth.
In 2 batches, fold in the whipped heavy cream until smooth.
Assembly
Dip the ladyfingers very quickly in the coffee syrup. Less than a second, not any longer or they'll end up too soggy.
Layer them in an 8-baking dish or a similar-sized dish of your choosing.
Spoon half of the filling onto the ladyfingers and spread out until smooth.
Repeat steps 2 and 3 for the last layers.
Cover and chill in the fridge for at least 6 hours.
Right before serving, dust the top with cocoa powder. Cut and serve cold.
Notes
Make this recipe the day before, or even 2 days before serving. Right before serving, dust with cocoa powder.This recipe doesn't include any alcohol, but you can add marsala wine or brandy to the coffee syrup mixture.Make sure ingredients that need to be at room temperature are set out at LEAST 30 minutes before preparing the recipe.You can use any brewed coffee, flavored or decaf works as well. If you don't typically make coffee at home, buy a bottle of cold brew coffee or a container of instant coffee.Adding a coffee liquor, marsala wine, or dark rum to the coffee mixture and/or the mascarpone cream mixture would add additional flavor.Mascarpone cheese - Substitute cream cheese that is softened and full-fat.Heavy whipping cream alternative - I have tried this recipe with a coconut heavy cream alternative. While it works, I'd suggest doubling the amount needed. The coconut cream almost comes pre-whipped so it doesn't really whip up more. Also because coconut melts at room temperature, place it into the fridge right after assembly so the coconut oils can firm up.