Prepare all the ingredients. 

Make some strong coffee, using 2 tbsp coffee, 3 tbsp sugar and about 400 ml water. Let cool completely.

Use a small bowl which can be placed in a bain-marie or over heat and mix the separated egg yolks and 125 g sugar.

Use the mixer to beat the egg yolks with the sugar until they turn into a white foam.

Then carefully incorporate the milk, stir constantly and pour milk little by little in the yolk mixture.

The original Italian recipe uses Marsala wine. I used milk instead of wine because I'm breastfeeding at the moment. If you are making this dessert for the kids, you should probably use milk as well.

Place the bowl in a bain-marie, stir constantly to prevent it from boiling until the mixture thickens and resembles the consistency of pancake batter. It's a long process, so you have to be patient. Or do what I did - I placed the mixture in a heavy-bottomed pot over a low heat and stirred constantly with the whisk. I had the same result in less time.

This is what the yolk mixture should look like when it's ready. Remove from the bain-marie and let's move on...

Tip Mascarpone into a bowl and mix with a spoon to make it smooth.

Add in the yolk cream little by little, beating all the time with a whisk or a mixer on low speed.

Mix well to make sure there aren't any lumps.

Beat the whipping cream until stiff peaks form. Or just use already whipped cream, or hard whipped egg whites (the ones left from the yolks we used to prepare the cream). 

Add to the mascarpone mixture and mix well - this is the cream we'll be using for the cake.

Sieve the cold coffee, add liqueur (to taste), stir. Adjust the amount of sugar when making the coffee according to your taste, more or less sweet.

We are starting to assemble the cake. 

In a high-sided sheet cake pan we arrange the first layer of ladyfingers dipped in coffee (dip them in the coffee just for 1 second, otherwise they'll be too soaked). 

Put half of the mascarpone cream on top and smooth out.

Arrange the second layer of ladyfingers and spread over the rest of the cream. Smooth out.

Using a sieve, dust with cocoa powder, cover with plastic wrap and refrigerate for at least 4 hours.

When it's completely cold, cut and serve together with your family :) 

Enjoy!