Place the egg yolks in a medium bowl. 

Add 1/4 Cup of sugar to egg yolks. Use a hand held mixer or KitchenAid with the whip attachment to whip the egg yolks and sugar until very light, pale yellow, almost white and double in volume. This takes about 3-4 minutes. Set aside.

Using the same whisk attachment, pour the heavy cream (1 Cup) into a clean, large bowl. 

Add the vanilla and remaining 1/4 Cup of sugar. Whip until stiff peaks form, approximately 3-5 minutes.

Add the softened mascarpone cheese to the whipped heavy cream. Whip on low speed until just combined, about 30-60 seconds.

Slowly add the egg yolk mixture to the whipped heavy cream mixture. Gently fold together. Do not over mix. It's okay to have a ribbon or two of white whipped cream. Set aside

Brew coffee. Pour hot coffee into a shallow bowl and add the kalua. Gently stir.

Take a 8x8 baking dish and set it close to the two bowls of ingredients.

Working carefully, take the ladyfinger cookies and dunk them quickly in the coffee/kalua. Layer them in the dish. Break the cookies as needed to fit the bottom of the baking dish.

Layer half of the mascarpone/heavy cream mixture on top of the ladyfingers.

Take 1 Tbs. of the cocoa powder and place it in a small sifter. Gently sift the cocoa over the cream mixture.

Repeat the layer process with dunking the ladyfingers and placing them on top of the cocoa layer. Then, layer the remaining cream and finish with sifting the remaining cocoa on top. 

Cover the dish with cling wrap, press and seal wrap or tin foil. Refrigerate for at least 2 hours up to overnight. 

When ready to serve, simply remove from refrigerator, cut slices and enjoy! If there is any remaining, store in airtight container in refrigerator for up to 4 days.