Separate the egg whites from the yolks. Beat the yolks with two-thirds of the sugar until the mixture becomes pale.

Add the mascarpone and the alcohol, then continue beating until smooth. Refrigerate the mixture.

Beat the egg whites, gradually adding the remaining sugar, until stiff peaks form.

Gently fold the egg whites into the mascarpone mixture with a spatula to keep the mixture light and airy.

Quickly dip the ladyfingers in the coffee and arrange a layer in your dish. Spread some of the cream over the ladyfingers. Repeat for a second and third layer.

Cover the top with the remaining cream and sift a layer of unsweetened cocoa powder over it.

Refrigerate for a few hours.

Serve.