Mix egg yolks with 2 tablespoons sugar in a double boiler over steam, stirring constantly, until it forms a thick cream. Remove from steam and let cool.
Beat egg whites and pinch of salt with an electric mixer until foamy. Add 1 tablespoon sugar and continue beating until peaks form.
Stir mascarpone cheese into cooled egg yolk cream, and then gently fold in egg whites. Fold gently in order to keep mixture light and airy.
Mix cooled coffee with coffee liqueur. Dip ladyfingers into coffee briefly, not allowing them to get too wet. Layer ladyfingers into a dessert glass, cover with two tablespoons of cream, add another layer of coffee-dipped ladyfingers and end with a layer of cream.
Sprinkle with cocoa powder and chill well before serving.