Making the cream:

1. In a bowl, beat the egg yolks with a hand whisk, gradually adding the sugar until well combined.
2. Add the mascarpone cheese to the egg yolks and mix well until fully incorporated.
3. Place the mixture in the fridge for 30 minutes to chill and allow the flavors to meld.
4. Pour the espresso onto a plate, and put aside a plumcake stamp on a tabletop. 
5. Dip the gluten-free ladyfingers into the coffee one by one, and arrange them in a single layer on the bottom of the dish. 
6. Spread half of the cream evenly over the ladyfingers.
7. Create a second layer of cookies and cream. Use a spatula to make sure that the final layer is as even as possible. 
8. Sift the unsweetened cocoa powder generously over the top.
9. Cover the baking dish with plastic wrap and refrigerate for at least five hours to allow the flavors to meld and the tiramisu to set.
10. Just before serving, take out of the fridge, remove the plastic wrap, slice, and enjoy!