For the Cream Layer:

Cup of Yum
1. Prepare a double boiler by bringing a few inches water to a simmer in a saucepan. Place a heat-safe bowl over the saucepan (ensuring it doesn't touch the water) and whisk the egg yolks with 1/4 cup sugar in the bowl. Whisk continuously for 8-10 minutes. Remove from heat and let cool.
2. In another bowl, using a hand mixer set to medium-high, whip the heavy cream with the remaining 1/4 cup sugar until the volume doubles. Gently fold in the mascarpone.
3. Gradually add the cooled egg mixture to the mascarpone mixture, stirring continuously. Once fully combined, continue mixing until medium peaks form.

For Assembly:

1. Lightly dust a 9-inch square dish with cocoa powder.
2. Pour the espresso into a shallow dish. Working swiftly, dip each ladyfinger into the espresso, making sure not to let them soak too long. Line the dipped ladyfingers on the bottom of the prepared dish.
3. Spoon half of the mascarpone mixture over the ladyfingers and spread gently. Dust lightly with cocoa powder.
4. Repeat the dipping process with the remaining ladyfingers and layer with the remaining mascarpone mixture.
5. Finish with a dusting of cocoa powder and a sprinkle of chocolate shavings on top.
6. Refrigerate for at least 4 hours to allow the flavors to meld.