Separate the egg yolks from the egg whites into two different bowls.
Add the sugar to the egg yolks and beat with an electric mixer for 10 minutes until pale and creamy.
Stir the mascarpone into the egg yolk mixture, one spoonful at a time, until smooth.
In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the mascarpone mixture in two batches to keep it light and fluffy.
Combine the coffee and espresso in a shallow dish. Quickly dip the ladyfingers into the coffee mixture for 1-2 seconds each so they don't become too soggy.
Arrange the soaked ladyfingers in an even layer at the bottom of a rectangular dish, placing them with the sugar side facing down.
Spread half of the mascarpone cream evenly over the first layer of ladyfingers.
Create a second layer of soaked ladyfingers, this time placing them with the sugar side facing up.
Top with the remaining mascarpone cream and smooth the surface.
Cover and refrigerate overnight to let it set and allow the flavors to meld.
Dust generously with pure cocoa powder just before serving.
Cook it hands-free.
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