In a small bowl, bring water to boil and add in coffee powder. Whisk until dissolve. set aside to cool

In a double boiler combine egg yolks, sugar and milk. cook for 8 to 10 minutes and continuously whisk it so no lumps are formed. It will become smooth but not all the sugar will dissolve. This is alright. set aside and let it cool completely

once cool down completely, transfer to a large bowl and add the mascarpone cheese in it. make sure that it is on room temperature

Combine them properly until they are smooth

In a separate bowl beat heavy cream with hand mixer or stand mixer. Add vanilla extract and beat again on medium-high speed until a stiffed whipped cream is made

Add this to the cooled mascarpone cheese and egg yolk mixture

Fold gently to incorporate

Take a deep dish and dunk lady fingers into espresso coffee mixture for 2 to 3 seconds and line the bottom of the dish with them

Spread half of the mascarpone mixture on the top , repeat another layer of soaked lady fingers and then spread the remaining mixture on the top

Cover and refrigerate for minimum 8 hours

Before serving dust it with cocoa powder or make pieces and dust the powder on each piece

Make sure the ladyfingers are not dipped for long or they will be too soggy and the dessert will destroy

Do not over beat the heavy cream otherwise it will turn into butter

It if best to serve this dessert after 24 to 48 hours to get the best results