30 lady fingers
3/4 cup brewed espresso
2 tbsp unsweetened cocoa powder
4 medium egg yolks, beaten slightly
1/2 cup castor sugar
2 tbsp water
2 cups cold mascarpone cheese
3/4 cup cold whipping cream
1 tbsp powdered sugar
Add the egg yolks to the bowl of a stand mixer fit with the whisk attachment. Meanwhile, combine to the sugar and water in a small sauce plan and heat over a low flame. Stirring and cooking until the sugar has dissolved.
Start whisking the egg yolks, and slowly and carefully stream in the sugar syrup. When all of the syrup has been added, turn to high speed and whisk for about 5-6 minutes, or until the bowl is totally cool.
Add the cold mascarpone to a bowl and fold the egg yolk mixture into it gently. Clean the standmixer bowl and begin whipping the cream with the powdered sugar. When the cream has reached stiff peaks, fold it into the mascarpone mix.
Dip each ladyfinger in the brewed espresso and line the botton of your pan with half. Add a layer of cream, then repeat process with the remaining lady fingers. If desired, pipe the last layer of cream on top and dust with cocoa powder.