Whip cream with one spoon of sugar until stiff.

Stir in egg yolk with remaining sugar until creamy. Start adding mascarpone spoon by spoon. Reduce mixer speed and start adding whipped cream.

Put one layer of ladyfingers in flat baking dish, distribute mix of espresso and amaretto until well soaked. Add layer of mascarpone mixture. Repeat once more: one layer of ladyfingers, soak with espresso and amaretto mix and add layer of mascarpone mix on top. Garnish with cocoa powder. Let it rest in fridge for at least one hour.