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Make the espresso or strong coffee and let it cool completely.
In a large bowl, beat the mascarpone cheese, granulated sugar, and egg yolks until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture.
Quickly dip the lady fingers into the cooled espresso, making sure to coat both sides.
Arrange the soaked lady fingers in a single layer in a baking dish.
Spread half of the mascarpone mixture over the lady fingers.
Dust with cocoa powder.
Repeat the layers of lady fingers, mascarpone mixture, and cocoa powder.
Refrigerate for at least 6 hours, or overnight, before serving.