Creating this dessert is almost like a dance—a rhythmic process that, once learned, becomes second nature. Here’s how to bring it to life:

1. Brew the espresso and let it cool. Stir in the coffee liqueur if using, then set aside.
2. In a large bowl, whisk together the egg yolks and sugar until thick and pale. This was Ouma’s favorite part, as she loved watching the mixture transform under her whisk.
3. Gently fold in the mascarpone until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the mascarpone mixture.
4. Quickly dip each ladyfinger into the espresso mixture, being careful not to soak them—they should be moist but not soggy.
5. Layer half of the soaked ladyfingers in a 9×13 inch dish. Spread half of the mascarpone mixture over the ladyfingers.
6. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
7. Cover and refrigerate for at least 4 hours, preferably overnight. This waiting period is crucial as it allows the flavors to meld beautifully.
8. Before serving, dust the top with cocoa powder and sprinkle with chocolate shavings for an extra touch of elegance.