Combine egg yolks and sugar in the top of a double boiler
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Add Mascarpone to whipped yolks, beat until combined
In a separate bowl, whip cream to stiff peaks.
Gently fold the whipped cream in the mascarpone mixture
Dip the lady fingers into cold espresso
Arrange the lady fingers in the container
Spoon half the mascarpone cream filling over the lady fingers
Repeat process with another layer of lady fingers and cream
Refrigerate 4 hours or overnight
Dust with cocoa before serving
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