Brew strong coffee using your preferred method. Allow it to cool to room temperature.

Brew Coffee

In a shallow dish, combine the cooled coffee and coffee liqueur. Mix well.

Combine Coffee and Liqueur

In a large bowl, whisk the egg yolks and granulated sugar until pale and creamy.

Add mascarpone cheese and vanilla extract to the egg mixture. Mix until smooth and well combined.

In a separate bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.

Layer half of the soaked ladyfingers in the bottom of a 9x13 inch dish.

Spread half of the mascarpone filling over the ladyfingers evenly.

Repeat the layers with the remaining ladyfingers and mascarpone filling.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, dust the top with cocoa powder and sprinkle with dark chocolate shavings.