Brew strong espresso (1½ cups) and let it cool slightly.

In a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks (4 large) and sugar until pale and thick.

Ensure the bowl doesn't touch the water. • Mixture should ribbon when drizzled back into the bowl.

Remove from heat and whisk in vanilla extract (1 tsp). Let cool completely.

In a separate bowl, whip heavy cream (1 cup) until stiff peaks form.

Chill the bowl and whisk for best results. • Cream holds its shape when the whisk is lifted.

Gently fold the cooled egg yolk mixture into the mascarpone cheese (16 oz) until smooth.

Be careful not to overmix.

Gently fold the whipped cream into the mascarpone mixture until just combined.

Maintain the airiness of the cream. • Cream should be evenly distributed.

Quickly dip each ladyfinger into the cooled espresso (1½ cups) and arrange them in a single layer at the bottom of a serving dish.

Don't soak the ladyfingers for too long. • Ladyfingers should be moist but not soggy.

Spread half of the mascarpone cream mixture evenly over the ladyfingers (24 pieces).

Repeat layers with remaining ladyfingers (24 pieces) and mascarpone cream.

Cover and refrigerate for at least 4 hours, or preferably overnight.

Before serving, dust generously with cocoa powder (2 tbsp).

Evenly coated with cocoa powder.

Serve chilled and enjoy!