Heat oven to 350 degrees. Arrange the ladyfingers on a baking sheet and toast them for maybe fifteen minutes. Put the espresso in a wide bowl and soak each ladyfinger briefly. Arraunge half the ladyfingers in a rectangular serving dish. In another bowl, beat the egg yolks with the sugar until the combo turns pale yellow. Add the mascarpone, brandy, and triple sec; stir to combine. In a separate bowl, beat the whites until stiff. Fold whites into the mascarpone mixture. Layer half the mixture atop the ladyfingers in the serving dish. Add another layer of ladyfingers, followed by the remaining mixture. Dust liberally with cocoa. Cover and refrigerate at least one hour before serving. Yields twelve to sixteen servings.