Brew the coffee and set it aside to come to room temperature.
Separate the eggs, placing the yolks in a large mixing bowl and the whites in a medium-sized mixing bowl.
Add 5 tablespoons of sugar to the yolks and mix on high until creamy.
Add the mascarpone cheese, one large spoonful at a time, to the egg yolk mixture, lightly mixing between spoonfuls.
Add 1 tablespoon of sugar to the egg whites and mix on high until stiff peaks form.
Gently fold the egg whites into the egg yolk/mascarpone mixture until well combined. Set aside.
Crush the ladyfinger biscuits by hand into a large bowl to achieve rough, uneven-sized pieces.
Add the masala to the cooled coffee and pour over the crushed ladyfingers. Mix until all the liquid is absorbed evenly (there will be some dry bits – that’s ok!)
Cover the bottom of your serving dish with the biscuit mixture.
Pour the egg/mascarpone mixture over the biscuit mixture.
Sift a thick layer of cocoa powder on top. Cover and refrigerate for at least 5-6 hours before serving.