In a heatproof bowl, whisk together 6 large egg yolks, ⅔ cup granulated sugar, and ¼ teaspoon salt.

Place the bowl over a pot of gently simmering water (double boiler style), whisking constantly for 8–10 minutes until the mixture is thick, pale, and slightly warm.

Remove from heat and let cool for a few minutes.

Once the egg mixture has cooled slightly, whisk in 24 ounces of cold mascarpone cheese and 2 teaspoons vanilla extract.

Mix until smooth, creamy, and fully incorporated.

In a separate chilled bowl, beat 1½ cups cold heavy whipping cream to stiff peaks. This takes about 3–5 minutes.

Gently fold the whipped cream into the mascarpone mixture in two additions. Go slowly to maintain the airy texture.

Pour 2 cups of cold espresso into a shallow dish.

Quickly dip each ladyfinger (you’ll need about 40 to 45) into the espresso for 1–2 seconds per side. Don’t oversoak — they should be moist but not falling apart.

In a 9x13-inch dish, arrange a single layer of dipped ladyfingers on the bottom.

Spread half of the mascarpone cream evenly over the top.

Repeat with another layer of soaked ladyfingers and finish with the remaining mascarpone mixture.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the layers to set and the flavors to meld.

Just before serving, dust the top evenly with ¼ cup unsweetened cocoa powder using a fine mesh sieve.

Slice, serve chilled, and enjoy every rich, creamy bite!