Brew 2 cups of strong coffee using your preferred method—I use an Aeropress with a 1:4 ratio (60g coffee to 240g water) for a concentrated, smooth base. Let it cool completely.

In a large bowl, whisk egg yolks and sugar until thick and pale, about 3 minutes.

Add mascarpone and vanilla, mixing until just combined—overmixing can make it grainy.

In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the mascarpone mixture in three additions, keeping the airy texture.

Stir the coffee liqueur into the cooled coffee if using. Dip each ladyfinger into the coffee for exactly 2 seconds per side—no longer, or they'll turn to mush.

Line the bottom of the dish with a single layer of soaked ladyfingers.

Spread half the cream mixture evenly over the ladyfingers.

Repeat with another layer of dipped ladyfingers and remaining cream.

Dust the top generously with cocoa powder through a fine-mesh sieve. Cover and refrigerate for at least 6 hours, ideally overnight.

Before serving, add a final dusting of cocoa and optional chocolate shavings.