In a shallow bowl or pie plate, add the freshly brewed sweetened espresso, setting aside the 3 tablespoons.
Using the whisk attachment in a stand mixer (or using a hand mixer), mix the mascarpone cheese, the reserved 3 tablespoons of brewed espresso, and confectioner’s sugar until all the ingredients are well-blended.
Add the heavy cream and mix until all the ingredients are well-blended, light, and airy. Set aside.
Using one ladyfinger cookie at a time, gently soak the cookie in the sweetened espresso and soak for 5 to 10 seconds per side. Arrange the ladyfingers in a 9 x 11 serving dish. Continue until you have a full layer of soaked ladyfingers. You can break them in half to fit corners.
Spoon half of the cream over the ladyfingers. Gently spread the cream evenly, assuring you don’t pull the moistened cookie underneath as you spread the cream
Dip the remaining ladyfingers in the espresso and arrange them over the cream.
Spread the remaining cream evenly over the top. Dust with cocoa powder and refrigerate for at least 2 to 3 hours before serving.