Mix together the espresso and cherry liqueur in a dish. Set aside.
Add egg yolks and 50g of sugar in a bowl set over a saucepan of barely simmering water. Using a hand mixer, whip until tripled in volume. Add chopped chocolate and cocoa powder.
Remove the bowl from heat then beat in mascarpone cheese until just combined.
Whip the cream in a bowl until it holds stiff peaks. Fold in half of the whipped cream mixture into the egg mixture.
Dip half of the ladyfingers very quickly into the cherry and vodka mix , and place around the bottom of a large plate.
Spread a layer of the cream mixture and repeat with remaining fingers and filling. Let set in the fridge for at least 30 minutes, ideally overnight.
