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Brew 1 ½ cups of strong coffee or espresso and mix with ¼ to ½ cup of Kahlua or dark rum. Allow to cool completely.
In a double boiler, whisk together the 6 egg yolks and ¾ cup of sugar until the sugar is completely dissolved and the mixture is light yellow and silky smooth.
Add the mascarpone cheese to the egg yolk mixture and mix until well combined.
In a separate bowl, whip the 2 cups of whipping cream with 2 teaspoons of vanilla and 1 tablespoon of sugar (optional) until stiff peaks form.
Fold the whipped cream into the mascarpone mixture until no streaks remain.
Dip the ladyfingers briefly in the coffee/Kahlua mixture and arrange in a single layer in a 9x13 inch baking dish.
Spread half of the mascarpone cream mixture over the ladyfingers.
Sprinkle with a layer of grated or shaved semi-sweet chocolate.
Repeat the layers of dipped ladyfingers and mascarpone cream.
Top with a layer of unsweetened cocoa powder or more grated/shaved chocolate.
Refrigerate for at least 6 hours or overnight before serving.