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In a medium bowl (large enough to sit on a small saucepan), whisk the egg yolks and sugar. Place the bowl on top of a small pot with simmering water and stir for 7-8 minutes on low heat until the sugar has dissolved or until the temperature reaches 140F. Remove from the heat and let it cool at room temp.
In another medium bowl, add mascarpone and vanilla and beat together. Pour egg mixture and gently whisk until just combined. In another bowl, beat cold heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into the mascarpone mixture.
In a bowl, combine the coffee, vanilla, and sugar. Dip each side of the ladyfingers into the coffee mixture, then place them into the bottom of a dish to create a layer. Pipe a layer of mascarpone cream. Then place another layer of coffee-dipped ladyfingers over the cream and pipe the second layer of cream.
Cover the dish with plastic wrap and chill for at least 3-4 hours or overnight.
Dust with cocoa powder and serve with love!