Method

1. In a large baking dish, lay the ladyfingers out flat. Pour the espresso evenly over the top and allow the biscuits to soak.
2. To make the mascarpone filling, place the egg yolks, sugar and 2 tbsp of heavy cream in a small saucepan. Whisk until well combined. Place the saucepan over medium heat and whisk constantly until the sugar is dissolved and the custard has thickened enough to coat the back of a spoon. Transfer to a large mixing bowl and allow the custard to cool completely.
3. Add the mascarpone to the cooled custard and whisk together until smooth.
4. Once cooled, add the remaining 1 cup of heavy cream to a mixing bowl and beat until stiff peaks form, gently fold the whipped cream into the mascarpone and custard mixture.
5. Spoon the mixture into a piping bag ready for assembly.
6. The lady fingers should now be softened and have absorbed the espresso. Cut each in half.
7. Using 6 glass serving dishes, place 2 biscuit halves in the bottom of each dish. Squeeze a layer of custard over the top. Place two more biscuit halves on top, squeezing more custard to cover. Place two more biscuit halves on top, then squeeze enough custard to fill the glass to the top. Smooth the surface with a flat knife.
8. Refrigerate for several hours or overnight, then dust with cocoa powder when ready to serve.