In a large bowl, mix the mascarpone cheese with half the sugar until a soft and smooth cream forms.

In a separate bowl, whip the heavy cream with the remaining sugar until stiff peaks form. To ensure the cream is fully whipped, test the consistency by inserting a spoon vertically into the center of the cream. If the spoon stands upright, the whipped cream is ready.

Using a spatula, gently fold the whipped cream into the mascarpone cream, little by little, working from the bottom of the bowl to the top to maintain the light texture.

Place the rim of a 20cm springform pan on a serving plate. Stand ladyfinger biscuits vertically around the entire rim of the pan, cutting off the tips so they stand upright. Turn the side with the sugar outwards, so that the cake has a nice decoration once you remove the rim.

Add cold espresso coffee to a deep dish.

Soak the remaining ladyfingers one at a time in coffee for 1 second. Arrange the soaked biscuits in an even layer covering the bottom of the cake pan. Shape as needed, so there are no gaps.

Top with half the mascarpone cream mixture.

Add another layer of soaked ladyfingers and cover with the remaining cream.

Cover and refrigerate for at least 4 hours before serving.

Before serving, use a fork to draw simple decorations on the surface and generously dust with unsweetened cocoa powder.