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In a large bowl, whisk your egg yolks with the sugar and vanilla until thick, pale and creamy.
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In another bowl or a jug place the double cream and whisk to stiff peaks.
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Fold the mascarpone and the cream into the whisked egg yolks until completely combined.
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Make your espresso to whatever strength you like it and dip in the gluten free lady fingers. I used the Vicenzi Verona brand ones available on Amazon and some independent stores but you can also make your own. Be quick with your dipping through as they break off very fast!
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Layer half the fingers in the bottom of a square dish (mine was 8inx8in) and top with half of the mascarpone mix, add another layer of the gluten free lady fingers and then top with the remaining mascarpone.
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Place the cocoa powder into a sugar shaker or very gently use a spoon to scatter a layer that fully covers the top of the dessert.
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Chill in the fridge for at least 4 hours before serving.
Don't forget raw egg isn't suitable for pregnant ladies and children, check they are lion marked before eating raw.
