1Whisk egg yolks and sugar over a double boiler until pale and thick. Remove from heat and let cool.

2Fold in mascarpone cheese until smooth. Gently fold in whipped cream to create a light mixture.

3Mix espresso with coffee liqueur, if using. Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer in a dish.

4Spread half the mascarpone mixture over the ladyfingers. Repeat layers, ending with the mascarpone mixture.

5Dust the top generously with cocoa powder. Chill for at least 4 hours or overnight before serving.