In a shallow bowl, combine the cooled espresso, coffee liqueur, and sugar. Set aside.

In a large bowl, whisk the egg yolks and sugar together until pale and creamy. Fold in the mascarpone and vanilla until smooth.

Gently fold the whipped heavy cream into the mascarpone mixture until fully incorporated and light.

Quickly dip each ladyfinger into the coffee mixture and arrange them in a single layer at the bottom of a 9x9 inch dish.

Spread half of the mascarpone cream over the ladyfingers.

Drizzle half of the salted caramel sauce over the cream and sprinkle with half of the chopped chocolate.

Repeat with another layer of coffee-dipped ladyfingers and the remaining mascarpone cream.

Drizzle the remaining caramel and sprinkle the rest of the chocolate.

Cover and refrigerate for at least 6 hours, or ideally overnight.

Just before serving, dust generously with cocoa powder.