1. In a saucepan, whisk together egg yolks and sugar until thick and pale. Gradually stir in milk and cook over medium heat, stirring constantly, until it thickens. Remove from heat and let cool slightly.

2. In a large bowl, whip the heavy cream until soft peaks form. Gently fold in the mascarpone cheese until smooth.

3. Slowly mix the cooled custard into the mascarpone mixture until fully incorporated.

4. In a shallow dish, combine the brewed espresso and coffee liqueur. Quickly dip each ladyfinger into the espresso mixture and layer them in a dish or individual tiramisu jars.

5. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mix.

6. Cover and refrigerate for at least 4 hours or overnight.

7. Dust with cocoa powder and serve chilled.