1. Brew strong coffee or espresso and let it cool completely. Optional: add a drop of vanilla extract.

2. Separate the eggs into yolks and whites.

3. Whisk the egg yolks with sugar until pale and creamy, then mix in mascarpone until smooth.

4. Whip egg whites until stiff peaks form, then gently fold into mascarpone mixture.

5. Quickly dip each ladyfinger in the cooled coffee (1–2 seconds only).

6. Arrange one layer of dipped ladyfingers in a glass dish.

7. Spread half of the mascarpone cream on top, then repeat with a second layer.

8. Dust with cocoa powder.

9. Chill in the refrigerator for at least 6 hours, preferably overnight.