Brew espresso and allow it to cool completely.

Crush ladyfingers into fine crumbs using a food processor or rolling pin.

In a mixing bowl, combine mascarpone cheese and powdered sugar until smooth. Stir in cooled espresso until the mixture is creamy.

Fold in the crushed ladyfingers and mix until a thick dough-like consistency forms.

Using a teaspoon or small scoop, form the mixture into small bite-sized balls and arrange on a tray.

Refrigerate for 1 hour to firm up.

Once chilled, roll each ball in cocoa powder to coat. Serve immediately or keep chilled until ready to enjoy.