Separate the egg yolks from the whites. In a bowl whip the yolks with sugar for 10 minutes. Add the mascarpone cheese and fold gently until smooth. Whip the egg whites in a separate bowl until stiff and gently fold them into the mixture of mascarpone, yolks and sugar until smooth. Prepare individual servings (in small bowls) or use a deep dish; dip the ladyfingers in cold coffee and placing them side-by-side in the small bowls (cutting the ladyfingers in half if necessary) or the deep dish. Cover the ladyfingers with the creamy mixture, sprinkle with cocoa powder and refrigerate.
Note: The individual servings can be prepared in advance and refrigerated or frozen.
