Whip the egg yolks and sugar together in a stand food mixer until light and fluffy. Add the mascarpone and whip at low speed until you obtain a lump-free creme.

Whip up the Hulalà Professional Milky Plus and add it to the mascarpone.
Soak the ladyfingers in the coffee and place them in the glass, alternating them with layers of creme. Leave the glasses to set in the refrigerator for at least 2 hours before serving.

Finally decorate with cocoa powder before serving.