1. Place ladyfingers in a 9x13-inch baking dish. Pour espresso mixture over top and allow to soak for 10 minutes.
2. In a small saucepan over medium heat, whisk together egg yolks, sugar, extract and 2 tablespoons heavy cream. Whisk constantly, cook mixture for 6 minutes or until sugar is dissolved and mixture thickens, coating the back of a spoon. Remove from heat, transfer to a large mixing bowl and let cool completely. Once cool, add mascarpone and mix on low speed until well combined.
3. In a large bowl using an electric mixer on medium speed, beat together remaining heavy cream, powdered sugar and vanilla until stiff peaks form. Add mascarpone mixture and mix on low speed until smooth.
4. Layer eight 5-oz. decorative dessert jars or glasses with mascarpone mixture and ladyfingers, gently tapping down container as you fill to remove air pockets; end with mascarpone mixture and a dusting of cocoa powder. Refrigerate for minimum 1 hour or overnight before serving.
Nutrition Information Per Serving:
Calories: 485 (Calories from Fat: 279); Total Fat: 31g (Saturated Fat: 17g); Protein: 8g; Total Carbohydrates: 46g (Dietary Fiber: 0g; Sugars: 21g); Cholesterol: 247mg; Sodium: 86mg