Whisk the egg yolks and sugar together in a heatproof bowl.
Place the bowl over a pot of simmering water (double boiler style) and whisk constantly for about 5–8 minutes, until the mixture thickens
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
Once the egg mixture is cool, gently fold in the mascarpone until smooth
Then fold in the whipped cream, a little at a time
Pour your cooled espresso or strong coffee into a shallow dish.
Quickly dip each ladyfinger into the coffee mixture — about 1–2 seconds per side.
As you dip, start layering them in the bottom of a 9×13-inch dish
Spread half of the mascarpone cream mixture on top.
Repeat with another layer of soaked ladyfingers, then top with the rest of the cream.
Cover the dish and refrigerate for at least 6 hours
