Begin by separating 4 large, fresh eggs into two bowls—yolks in one and whites in the other.

Add 100 grams of granulated sugar to the egg yolks, and whisk them on medium speed for about 3-5 minutes, or until thickened.

Gently fold in 500 grams of mascarpone cheese into the thickened yolk mixture.

In a clean bowl, beat the egg whites until stiff peaks form, about 2-3 minutes.

Gradually fold the whipped egg whites into the mascarpone mixture.

Brew a strong cup of espresso or instant coffee. Quickly dip 24 ladyfingers into the coffee for just 1-2 seconds.

In a rectangular dish, arrange a layer of soaked ladyfingers, then spread half of the whipped mascarpone mixture on top. Repeat with another layer.

Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.

Before serving, dust the top with unsweetened cocoa powder.