Beat the mascarpone cheese and the milk.
Whisk the yolks and half of the sugar for 5 minutes. Then, pour into the mascarpone cheese and milk mixture. Beat until combined.
Whip the heavy cream and the vanilla extract until peaks form. Then, mix this mixture with the mascarpone cheese mixture.
Beat the egg whites, the salt, and the sugar into stiff peaks. Then, fold it into the mascarpone cheese mixture.
Split the ladyfingers into two equal groups and dip each side of each ladyfingers in a group into the espresso. Then, place in a dish.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat step 5 and 6 but place them in the same dish.
Refrigerate for 1 day.
Sift the cocoa powder all over the top.
Enjoy!
