Whisk egg yolks and sugar together until thick and pale, about 5 minutes. Add mascarpone and mix until smooth.

In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture.

Combine espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger into the espresso mixture.

Arrange a layer of dipped ladyfingers in the bottom of a 9x13 dish. Spread half the cream mixture on top.

Add a second layer of dipped ladyfingers and top with remaining cream. Smooth the top.

Cover and refrigerate for at least 6 hours (overnight is best). Dust with cocoa and chocolate before serving.