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Divide the sugar into two portions. Separate the egg whites from the yolks.
Beat the yolks with half of the sugar until light and creamy, then mix in the mascarpone until smooth.
In a separate bowl, beat the egg whites until stiff peaks form, gradually adding the remaining sugar. Gently fold the egg whites into the mascarpone mixture, stirring from bottom to top to maintain the airy texture.
Dip the ladyfingers into the coffee and layer them in a dish. Cover with a layer of mascarpone cream and repeat the process until all ingredients are used.
Finish with a dusting of unsweetened cocoa powder. Chill before serving.