Insert the ‘butterfly whisk’ attachment to the Thermomix mixing bowl.
Add eggs, sugar, and vanilla extract to the bowl. Whisk at speed 4 for 6 minutes.
Remove the ‘butterfly whisk’ attachment and mix for another 3 minutes at speed 3, while gradually adding the mascarpone in through the lid.
Once done mixing, pour the Amaretto in, gently folding with a spatula until thoroughly mixed. (If you are doing a non-alcoholic version, skip this step.)
Set mascarpone cream filling aside.
Spray your baking dish with baking spray.
In a small bowl filled with the cold coffee, quickly dunk the ladyfinger into the coffee and then place them into the bottom of the rectangle baking dish. The goal is to fill the bottom of the baking dish with a layer of ladyfingers.
With the spatula, spread a layer of the mascarpone cream over the ladyfingers.
Repeat the process one more time, adding a layer of ladyfingers and another layer of mascarpone cream. Make sure the top layer of mascarpone cream is thick enough to even out the top of the cake.
Refrigerate for at least 4 hours.
Sprinkle with cocoa powder before serving.
Serve and enjoy.