Mix egg yolks and sugar with electric mixer until smooth. The mixture should “ribbon” off the end of the beaters in a silky, steady stream. Make it look smooth and creamy, basically. Add the mascarpone cheese and beat again until combined.

Beat the heavy whipping cream on high for 1-2 minutes until you get whipped cream. Add dulce de leche, mix again, and add a pinch of salt to taste.

Fold whipped cream into the egg and mascarpone mixture. WARNING: IT WILL BE DIVINE.

Grab an 11×7 pan (a 9×13 will work, as will honestly any shape or size of pan, but 11×7 is my favorite). Use a fine mesh strainer to dust the bottom of your pan with cocoa powder. This helps absorb excess moisture from the espresso so it doesn’t get too wet.

Dip ladyfingers very briefly in the espresso; turn to coat (I give a slow count of 3 while flipping each one – back side, front side, back side again and remove). You don’t want these in the espresso for a very long time or the whole thing will fall apart. Ladyfingers should cover the bottom of the pan. Layer half the creamy mixture on top of the ladyfingers; repeat ladyfingers layer, then finish with the rest of the creamy layer. Finish with a dusting of cocoa powder again, and/or shaved chocolate.

Cover with plastic and transfer to the fride. Let it set for 4 hours minimum, but ideally 12-24 hours.

Yum! Cut and serve straight out of the fridge. Finish slices with more cocoa powder or chocolate shavings on top if you want. Absolutely incredible.