Brew 1 cup of strong espresso and let it cool for about 10 minutes, then pour into a shallow dish.

In a mixing bowl, beat 1 cup of mascarpone cheese until smooth and creamy. In another bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone.

Quickly dip each ladyfinger into the cooled espresso for 1-2 seconds and arrange them in the bottom of a rectangular dish.

Spread half of the mascarpone cream mixture over the ladyfingers, then layer another layer of dipped ladyfingers followed by the remaining mascarpone mixture.

Cover and refrigerate for at least 4 hours or overnight for best results.

Before serving, dust the top with cocoa powder and slice into squares.