Using an electric mixer, beat the egg yolks, sugar, and 1 tablespoon of the brandy until the sugar dissolves. Beat in the mascarpone cheese, until smooth.
In another bowl, beat the egg whites until they form soft peaks. Gently fold the whites into the mascarpone mixture, refrigerate until ready to use.
In a shallow dish, stir together coffee liqueur, the remaining 2 tablespoon of brandy, and espresso; Set aside.
Spread 1/3 of the mascarpone mixture in the bottom of a 9" x 13" glass baking dish and dust lightly with cocoa powder.
Next, generously brush the ladyfingers with espresso and lay enough of them side by side to cover the mascarpone and cocoa. Repeat with a second layer of 1/3 of the mascarpone, a dusting of cocoa, and more ladyfingers.
Top with the remaining 1/3 of the mascarpone and dust with the remaining cocoa. Cover dish with plastic wrap. Refrigerate for a minimum of 12 hours.