Add the egg yolks and sugar to a heat proof bowl and place it over simmering water. Gently mix using a rubber spatula to combine. You’re looking for the mixture to reach a temperature of about 160ºF.
Place the egg mixture into the bowl of stand mixer, or in a large bowl with hand mixer, and using the whisk attachment beat on high until doubled in volume and light in color. About 2-3 minutes.
Add the cold mascarpone and the vanilla and continue to beat on medium speed until the ingredients are combined and the mixture is smooth and fluffy.
Whip the heavy cream to medium stiff peaks. Gently fold the whipped cream into the egg/mascarpone mixture
Assembly:
Quickly dip the ladyfingers into the coffee and place a layer on the bottom of each serving container. You may need to break the lady fingers in order for them to fit.
Pipe or spoon on a layer of the cream and sprinkle with the grated chocolate.
Repeat the layers 2 more times ending with the cream.
Cover and refrigerate at least 6 hours.
Before serving, dust with cocoa powder.
Enjoy!!