Bring a small saucepan with 2 inches of water to a boil over medium high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and ½ cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes. Once cool, place in fridge for 10-20 minutes to make sure it is cold when adding to the whipped cream.

Prepare the hot chocolate in a bowl or shallow baking dish and set aside.

In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.

Place 1 layer of the ladyfingers in a 9×13 inch pan, then dip both sides of the lady fingers into the hot chocolate mixture and place back into the pan. (A few seconds per side.) Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder. Repeat with another layer. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.

Shave the chocolate over the top for garnish and cut with a sharp knife into squares.

Serve and enjoy!