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Place the egg yolks and sugar over a double boiler. Whisk continuously for 4–5 minutes until the mixture thickens and reaches about 60°C.
Transfer to a cool bowl and whisk until the mixture drops to around 30°C.
Beat in the cold mascarpone using a mixer until smooth and fully combined. Set aside.
In another bowl, whip the heavy cream with vanilla until stiff peaks form.
Fold the whipped cream into the mascarpone mixture carefully to keep it light and airy.
Mix espresso, brown sugar, and water until dissolved.
Quickly dip each ladyfinger (2–3 seconds) into the coffee mixture and arrange in the pan.
Spread half of the cream over the first layer. Add another layer of dipped ladyfingers, then finish with the remaining cream.
Refrigerate for at least 6 hours, ideally overnight for best texture and flavor.
Dust generously with cocoa powder just before serving.