Beat the egg yolks and 1/4 cup sugar on high until very pale yellow in color and tripled in volume, about 5 minutes. A ribbon should fall from the beater when lifted from the bowl. Transfer the mixture to a large bowl, wiping out the bowl used to beat the egg yolks.

Beat the heavy cream and remaining 1/4 cup sugar, in the same bowl, until soft-medium peaks form. Add mascarpone and stir by hand until it’s a smooth, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until well combined. Add 3/4 of the crushed up chocolate chip cookies and gently fold in as well. Set aside.

In a shallow dish, combine the warm espresso and marsala wine and set aside.

Working with one ladyfinger at a time, quickly dip each into the espresso mixture, turning over quickly to coat both sides. Don’t leave them in the liquid for too long or else they’ll get too soft and break apart. 1 to 2 seconds on each side is plenty. Place them rounded side up at the bottom of an 8x8-inch baking dish. Repeat, using half of the lady fingers, until you’ve got an even layer, breaking the ladyfingers as needed to make them fit in the dish. Spread half of the mascarpone mixture onto the ladyfingers in one even layer. Repeat with another layer of the remaining espresso-dipped ladyfingers and the rest of the mascarpone mixture. Spread evenly and then sprinkle the top with the remaining chocolate chip cookie crumbs.

Cover the dish loosely with plastic wrap and chill for at least 4 hours or overnight would be better. Cut and serve. Enjoy!