Whip heavy cream until it reaches stiff peaks in a medium bowl. Fold in 1 Tbsp of strong brewed coffee. Refrigerate until ready to use.

In a large bowl, beat together egg yolks with 1/3 cup sugar until light in color.

In a separate bowl, beat egg whites until they reach soft peaks. Add 1 Tbsp sugar and beat until the mixture is firm and glossy.

Fold the whipped cream into the egg yolk and sugar mixture, then fold in mascarpone and 1/3 of the beaten egg whites. Finally fold in the remaining egg whites.

Pour espresso into a shallow, wide-mouthed bowl. Dip the ladyfinger chunks on both sides in the espresso and add to individual trifle cups, dividing evenly, until each has a single layer of ladyfingers. Spoon over approximately 2 to 3 Tbsp of the mascarpone mixture over the ladyfingers and spread in a smooth layer. Repeat the layer of ladyfingers dipped in coffee and arrange on top of the mascarpone. Spread a final layer of mascarpone on top in an even layer. Cover and refrigerate overnight.

Before serving, sift cocoa powder on top.