1. Brew 1 1/4 cups of strong espresso and let it cool completely. Set aside in a shallow bowl.

2. In a heatproof bowl, whisk 4 egg yolks with 1/2 cup granulated sugar over a double boiler until thick and pale, about 8 minutes. Let cool slightly.

3. Fold in 1 cup of mascarpone cheese into the cooled egg mixture until smooth and fully combined.

4. In a separate chilled bowl, whip 3/4 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.

5. Quickly dip each of the 24 ladyfingers into the cooled espresso, one at a time, for 1–2 seconds per side. Don’t oversoak.

6. Arrange 12 soaked ladyfingers in a single layer in an 8×8-inch dish.

7. Spread half of the mascarpone mixture over the first layer evenly.

8. Repeat with the remaining 12 dipped ladyfingers and the rest of the cream.

9. Cover and refrigerate for at least 6 hours or overnight.

10. Dust the top with 2 tablespoons of cocoa powder and optional chocolate shavings before serving.