In a heat-safe bowl, whisk together the egg yolks and granulated sugar over a simmering pot of water for about 2 minutes until thick and pale.

In a separate bowl, beat the mascarpone cheese until smooth and creamy, about 2-3 minutes.

Gently fold the whipped egg yolk mixture into the mascarpone with a pinch of salt and a splash of vanilla extract.

In another clean bowl, whip the heavy cream to medium peaks, about 3-4 minutes.

Carefully fold the whipped cream or egg whites into the mascarpone and egg yolk mixture.

Prepare a dish for layering and dip each ladyfinger into the brewed coffee for 1-2 seconds, then arrange at the bottom of the dish.

Spread half of the mascarpone mixture over the soaked ladyfingers, repeat with another layer, and top with remaining mascarpone.

Cover with plastic wrap and refrigerate for at least 6 hours, or overnight.

When ready to serve, remove from the fridge and dust with cocoa powder before slicing.