Brew strong coffee or espresso, enough to make 1 1/2 Cups. Set in the refrigerator to cool.

Fill a small saucepan halfway with water and heat over medium heat.

In a medium-large heat-proof mixing bowl (bowl will be used as a double boiler and should fit partially in the saucepan), add the egg yolks, sugar, and salt. Whisk to combine.

Turn the heat down on the saucepan so that the water just simmers. Place the bowl over the saucepan and whisk constantly to prevent eggs from scrambling, until the mixture has thickened, is pale, and the sugar has dissolved, about 10-13 minutes. Remove bowl from saucepan and set aside to cool.

In a medium mixing bowl, add heavy cream and whip to medium-stiff peaks.

Whisk the mascarpone, vanilla, and brandy into the egg mixture until smooth.

Gently fold half the whipped cream into the egg mixture until combined, then fold in the remaining whipped cream.

Pour the cooled espresso or coffee into a shallow dish large enough to fit a lady finger.

Get an 8x8 baking dish dish or Tupperware container and set next to the coffee dish. Dip one ladyfinger at a time into the coffee, flipping if needed, for 1-2 seconds total. Arrange lady fingers into a single layer in the casserole dish or Tupperware container, breaking lady fingers before dipping to fill in any gaps as necessary.

Spread half the mascarpone mixture over the lady fingers, forming an even layer. Repeat steps 18 and 19 to form the second layer.

Dust the top with cocoa powder. Cover with a lid or plastic wrap and place in the refrigerator overnight before serving.