Brew strong espresso and let it cool completely in a shallow bowl. The coffee must be cold before dipping the biscuits so the cream stays stable.

In a mixing bowl, whisk the egg yolks with the sugar for 3–4 minutes until pale, thick, and creamy. The mixture should leave ribbons when lifted.

Add the cold mascarpone to the yolk mixture and gently mix until smooth and lump-free. Do not overmix or the cream may loosen.

In a separate clean bowl, beat the egg whites until soft peaks form — they should hold shape but still look glossy, not dry.

Gently fold the whipped egg whites into the mascarpone mixture using a spatula. Fold from bottom to top to keep the mixture airy and light.

Quickly dip each savoiardo into the cooled espresso for about 1 second per side. They should be moist but not soggy.

Arrange the soaked ladyfingers in a single layer at the bottom of a dish, covering the base completely.

Spread half of the mascarpone cream evenly over the biscuits and smooth the surface.

Repeat with another layer of dipped ladyfingers, then spread the remaining cream on top.

Cover and refrigerate for at least 4 hours, preferably overnight, until set and sliceable.

Just before serving, dust generously with unsweetened cocoa powder.