In a shallow dish, combine the brewed coffee and coffee liqueur. Set aside.

In a large bowl, whisk together egg yolks, granulated sugar, and vanilla extract until pale and creamy.

Add softened mascarpone cheese to the egg yolk mixture and beat until smooth.

In a separate bowl, whip the egg whites until stiff peaks form.

Gently fold the whipped egg whites into the mascarpone mixture until well combined.

In another bowl, whip the heavy cream until stiff peaks form.

Carefully fold the whipped cream into the mascarpone mixture, creating a light and airy texture.

Dip each ladyfinger into the coffee mixture, ensuring they are well-coated but not soaked.

Arrange a layer of coffee-soaked ladyfingers in the bottom of a serving dish or individual glasses.

Spread half of the mascarpone mixture over the ladyfingers layer.

Repeat the process with another layer of coffee-soaked ladyfingers and the remaining mascarpone mixture.

Cover and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld.

Before serving, dust the top with cocoa powder.

Slice and serve chilled.