Whisk egg yolks with sugar until pale and creamy
Fold in mascarpone cheese gently
Whip egg whites until stiff peaks form and fold into mascarpone mixture
Dip ladyfinger biscuits in coffee and layer in a dish
Spread half of the mascarpone cream over the biscuit layer
Add another layer of coffee-dipped ladyfingers
Top with remaining mascarpone cream
Refrigerate for at least 4 hours or overnight
Dust generously with cocoa powder before serving
Add melted chocolate on top for lava effect
