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Prepare a double boiler: Fill a small saucepan halfway with water and let it come to a boil. Place a heat-proof bowl on top of the saucepan, making sure the saucepan is not touching the water. Reduce the heat.
Remove the bowl from the double boiler and add the egg yolks and sugar in it. Give it a quick whisk and place the bowl back on the double boiler and whisk continuously with an electric mixer until the mixture becomes pale and creamy. Set the egg mixture aside until it cools down.
Once the egg mixture has cooled down, add the mascarpone and vanilla and whisk again until fully combined.
In another bowl, whisk the liquid whipping cream to stiff peaks, then fold it into the mascarpone cream with a silicone spatula in two intervals. make sure you are doing this slowly and gently to retain the airiness of the whipped cream.
Mix the Qahwa powder with the hot water and mix until combined.
Dip each ladyfinger biscuit into the coffee mix for not more than 10-15 seconds and add a layer of the biscuits at the bottom of the dish.
Top the biscuits with a thick layer of the mascarpone cream, then another layer of the coffee-soaked ladyfinger biscuits and another layer of the mascarpone cream. Even out the top cream layer and let it chill for 2-4 hours until completely set.
Top with a dusting of cocoa powder and serve cold.