Make the Cream BaseIn a large bowl, beat the egg yolks and sugar together using a hand mixer or stand mixer until the mixture becomes thick, pale, and doubles in volume. This can take about 5 minutes.

Fold in MascarponeGently add the mascarpone cheese into the yolk mixture and fold until completely smooth. Avoid overmixing, which can deflate the cream.

Prepare the Espresso DipIn a shallow dish, combine the cooled espresso with Marsala wine. This mixture is used to soak the ladyfingers.

Soak the Ladyfingers

Dip each ladyfinger biscuit into the espresso mixture for 1–2 seconds. Do not oversoak, or they’ll fall apart.

Assemble the Layers 

In a 9x13-inch glass dish, arrange a layer of soaked ladyfingers to cover the bottom.

Spread half of the mascarpone mixture on top.

Add a second layer of soaked ladyfingers.

Spread the remaining mascarpone cream evenly.

Dust and ChillUsing a fine mesh sieve, dust the top with unsweetened cocoa powder. Cover and refrigerate for at least 6 hours, preferably overnight.

Serve and GarnishJust before serving, add chocolate shavings or a fresh dusting of cocoa. Cut into clean squares using a warm knife.