6 egg yolks
3/4 cup granulated sugar
1 cup mascarpone cheese
1 1/2 cups heavy cream
1 1/2 cups strong brewed coffee, cooled
2 tablespoons coffee liqueur, optional
24 to 30 ladyfinger cookies
Unsweetened cocoa powder, for dusting
Dark chocolate shavings, optional
Whisk egg yolks and sugar until pale and thick
Fold in mascarpone until smooth
In a separate bowl, whip heavy cream to stiff peaks
Fold whipped cream into mascarpone mixture
Mix cooled coffee with coffee liqueur, if using
Quickly dip ladyfingers into coffee mixture
Arrange a layer of dipped ladyfingers in a dish
Spread half of the mascarpone mixture over the ladyfingers
Add another layer of dipped ladyfingers
Spread the remaining mascarpone mixture on top
Cover and refrigerate for at least 6 hours
Dust with cocoa powder before serving
Top with chocolate shavings, if using