Work the egg yolks in a mixer at maximum speeds with 100g(3.5 oz) sugar until the mixture is light and smooth.
With the mixer in action add the mascarpone cheese little by little amalgamating it very well to avoid lumps.
In a clean container whip the egg whites adding little by little the rest of the sugar.
Once whipped the egg whites, incorporate them into the mixture of mascarpone with a spatula from top to bottom until you get a smooth cream.
In a baking dish pour one-third of mascarpone cream.
One at a time, dip the ladyfingers in the espresso coffee until soaked but not soggy and lay them down in the mascarpone cream.
Then cover the ladyfingers with the third of the mascarpone cream.
This is the second and final basis for the final layer of ladyfingers soaked in coffee.
Top it then with the last third of the mascarpone cream and store it in the fridge. Before serving, dust with the cocoa powder.