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In a bowl, cream the egg yolks, sugar, and vanilla.
Add the mascarpone and mix on low speed for 2 minutes.
Fold in the whipped cream and set aside.
In a separate bowl, combine the espresso and Frangelico.
Dip the ladyfingers one at a time in the espresso and arrange in a single layer in a baking pan.
Cover with half of the mascarpone cream mixture.
Repeat the layers of ladyfingers and remaining mascarpone cream.
Cut any remaining ladyfingers in half and arrange them around the border of the pan.
Sift the cocoa powder over the top.
Refrigerate for at least 4 hours, or overnight.