Brew strong coffee and let it cool.

In a mixing bowl, whisk egg yolks with sugar until pale and creamy. Add mascarpone cheese and vanilla extract, mixing until smooth.

In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture.

Dip each ladyfinger briefly into the cooled coffee and layer them in a rectangular dish. Spread half of the mascarpone mixture over the ladyfingers.

Repeat the layers, finishing with the mascarpone mixture on top.

Dust the surface generously with cocoa powder.

Cover and refrigerate for at least 4 hours or overnight for the best flavor. Slice and serve chilled.