Begin by placing the ladyfingers in a food processor, pulsing them until they become fine crumbs, resembling sand, which should take about 30 seconds.

In a large mixing bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and a pinch of salt. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until it's smooth and creamy.

Gradually stir the cooled brewed espresso mixture into the mascarpone blend using a spatula, mixing until everything is well-integrated.

Gently fold the crushed ladyfingers into the mascarpone mixture using a spatula.

With clean hands, scoop out small portions of the mixture and roll each into a smooth ball.

Dust each ball with cocoa powder using a fine sieve and chill in the refrigerator for at least 30 minutes.