Beat the egg yolks and sugar with a mixer until frothy. Gradually stir in the mascarpone cream with a whisk until the sugar has dissolved and the cream is no longer grainy.
Pour the espresso and brandy into a shallow bowl. Prepare a baking dish. Dip one half of the ladyfingers briefly into the espresso and line the bottom of the dish with them.
Pour in half of the mascarpone mixture and smooth out. Spread a second layer of ladyfingers on top and cover with the remaining mascarpone cream.
Place in the fridge for at least 4 hours. Sprinkle with unsweetened cocoa before serving. Divide into eight equal pieces. Buon appetito!