Instructions

1. Prepare the espresso or strong brewed coffee. Pour it into a shallow dish and stir in 2 tablespoons of sugar and the rum or coffee liqueur (if using). Let cool to room temperature.
2. In a heatproof bowl, whisk together egg yolks and the remaining 1/2 cup sugar. Set the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture is pale and slightly thickened, about 5 minutes. Remove from heat and let cool slightly.
3. In a large bowl, gently fold the mascarpone cheese into the egg yolk mixture until smooth and well-blended.
4. In a separate bowl, whip the cold heavy cream and vanilla extract to stiff peaks.
5. Fold the whipped cream gently into the mascarpone mixture until fully incorporated and smooth. Do not overmix.
6. Quickly dip each ladyfinger, one at a time, into the cooled espresso mixture for about 1-2 seconds per side. Do not soak; they should be moist but not soggy.
7. Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch (or similar size) dish.
8. Spread half of the mascarpone cream mixture evenly over the ladyfingers.
9. Add another layer of dipped ladyfingers, then cover with the remaining mascarpone mixture.
10. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
11. Just before serving, dust generously with unsweetened cocoa powder using a fine-mesh sieve.
12. Slice and serve chilled. Enjoy!