In a bowl do a quick dip of the ladyfingers one at a time and arange it in a single layer in a casserole dish.
Separate the yolks from the egg whites.
Whisk the yolks with the sugar. After is whisked add the mascarpone cheese.
In a separate bowl whisk the egg whites until they form stiff peakes.
Use a spatula to gently incorporate the egg whites with the yolks and the mascarpone.
Spread half of the obtained cream over the first layer of the ladayfingers, then add another layer of ladyfingers and the remaining cream.
Dust with cocoa powder and refrigerate over night or for at least 2 hours.
