Beat the egg yolks and sugar in an electric mixer or whisker until they are thick and pale. This should take about 5 minutes.

Add mascarpone cheese and continue beating until smooth.

Add 1 tbs of coco powder and mix until its thoroughly combined.

Dip each ladyfinger into espresso for about a second and place on the bottom of the serving bowl (I placed 3 in each).

Next, pour the mascarpone mixture over the ladyfingers.

Now, arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover the bowls with plastic wrap and refrigerate for at least 4 hours (I keep it overnight).

While serving, sprinkle some more coco powder with chocolate shavings.