First make the espresso and put it in the refrigerator to cool.
Next, beat the heavy whipping cream until it forms peaks. Cover it and place it in the refrigerator.
In the bowl of an electric mixer, cream yolks and sugar until smooth and a lighter color. Add mascarpone and mix on low speed two minutes. Fold in the refrigerated whipped cream and reserve.
In a medium, flat-bottomed bowl, combine coffee and brandy. Dip the ladyfingers in the coffee/brandymixture about 1 to 2 seconds, letting some coffee drip out, then place them on the bottom of a 10 X 15 inch platter, or a round glass bowl. They get soggy quickly, so don't dawdle or they'll fall apart in your hand. I use a round glass bowl that's at least 8 inches deep because it looks so beautiful in there and you can get more layers that way.
Put enough in to make a bottom layer, then pour some of the cream on top, and do it again, with another layer of coffee-dipped ladyfingers, then more cream, repeating layers until you leave about two inches left at the top.
Then take your chocolate powder and sprinkle it on top. Then take a package of ladyfingers and cut them in half and push the cut end slightly into the top layer around the edges, so you create a border of ladyfingers. Wrap your masterpiece in plastic wrap and place it in the refrigerator, and serve chilled.
To serve, pipe dollops of whipped cream in front of the ladyfingers and place chocolate covered coffee beans on each dollop.