In a heat-safe bowl, whisk together egg yolks and granulated sugar. Place over a simmering pot and whisk for about 2 minutes until light and fluffy.

Remove from heat, cool slightly, then incorporate mascarpone cheese into the egg mixture and whisk until smooth. Fold in salt and vanilla extract.

In a separate bowl, whip heavy cream on medium speed until medium peaks form, about 3-4 minutes. Fold whipped cream into mascarpone mixture.

Brew strong coffee and let cool. Dip ladyfingers in coffee for 1-2 seconds, then place in a layer in serving dish.

Spread half of the mascarpone mixture over the ladyfingers, add another layer of dipped ladyfingers, then cover with the remaining mascarpone mixture.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Dust with cocoa powder before serving. Cut into squares or scoop into servings.