In a shallow dish, stir together the warm brewed espresso and granulated sugar until dissolved. Set this aside to cool completely.
In a large mixing bowl, whip the heavy whipping cream until stiff peaks form, then set it aside.
In a separate bowl, beat the mascarpone cheese, powdered sugar and vanilla extract until smooth and creamy.
Make sure the mascarpone is at room temperature so it blends easily without clumping. Gently fold the whipped cream into the mascarpone mixture using a spatula, keeping the cream as light and airy as possible.
Quickly dip half of the eggless ladyfingers into the cooled espresso one by one, and arrange them in an even layer at the bottom of an 8x8 inch baking dish.
Spread half of the mascarpone cream evenly over the soaked ladyfingers.
Repeat the process with the remaining ladyfingers and espresso, then top with the rest of the cream mixture.
Sift the unsweetened cocoa powder generously over the top and refrigerate for at least six hours before slicing.
