In a bowl, mix the egg yolks and 3 tablespoons of sugar. Whisk well until the mixture becomes thick.

Add the mascarpone cheese and whisk again until the mixture is creamy and smooth. Set it aside.

In a separate clean bowl, beat the egg whites until they become foamy.

Add the remaining 3 tablespoons of sugar to the egg whites and beat until they are thick and shiny.

Gently fold one-third of the beaten egg whites into the mascarpone mixture. Repeat with the remaining egg whites until everything is combined.

Pour the espresso coffee into a shallow bowl. Quickly dip each ladyfinger biscuit into the coffee.

Place the coffee-dipped ladyfingers at the bottom of your serving glasses. You can break them to fit if needed.

Add half of the mascarpone cream mixture over the ladyfingers, spreading it evenly.

Sprinkle some of the grated dark chocolate on top of the cream.

Repeat the layers: add another layer of coffee-dipped ladyfingers, then the rest of the mascarpone cream.

Finally, dust the top with cocoa powder.

Place the glasses in the refrigerator for at least 6 hours before serving. Enjoy