Brew a cup of coffee and allow it to cool to room temperature. If desired, add amaretto to the coffee for extra flavor.

In a bowl, whisk the egg yolks with sugar until the mixture becomes light and creamy.

Gently fold the mascarpone into the egg yolk and sugar mixture until fully combined, taking care to maintain the airiness.

Prepare the ladyfingers by briefly dipping them into the cooled coffee, making sure not to soak them; just a quick dip is sufficient.

Layer the dipped ladyfingers in a serving dish, forming the base.

Spoon half of the mascarpone mixture over the ladyfingers, spreading it evenly.

Repeat the process by adding another layer of dipped ladyfingers followed by the remaining mascarpone mixture on top.

Cover the dish and refrigerate for at least 2 hours to allow the flavors to meld and the dessert to set properly.

Just before serving, sprinkle a dusting of cocoa powder over the top for a finishing touch.