Brew the espresso

• Brew the espresso and pour it into a shallow dish.
• Let it cool completely before dipping the ladyfingers.

Make the Nutella mascarpone cream

• Beat the mascarpone with the Nutella until smooth.
• In another bowl, whip the cold heavy cream with the powdered sugar to stiff peaks.
• Fold the whipped cream into the mascarpone and Nutella mixture, in batches, until light and fluffy.

Dip the ladyfingers

• Quickly dip each ladyfinger into the cooled espresso, one second per side, so they don't get soggy.

Assemble the cake

• Line the bottom of the springform pan with a layer of dipped ladyfingers.
• Spread half of the Nutella mascarpone cream over the ladyfingers.
• Add a second layer of dipped ladyfingers.
• Top with the remaining cream and smooth the surface with a spatula.

Chill

• Cover the cake and refrigerate until set and firm.

Finish and serve

• Release the cake from the pan.
• Dust the top generously with cocoa powder through a sieve.
• Drizzle with melted Nutella and slice to serve.