Step 1

Whisk egg yolks and caster sugar together in a metal bowl. Fill a saucepan with about 2cm water and bring to a simmer. Place the bowl on top and whisk continuously for 8-10 minutes until mixture is light, thick and airy. Check that the sugar has dissolved by rubbing some of the mixture together between a finger and thumb.

Step 2

Remove from the heat and continue whisking occasionally until mixture has cooled. Add mascarpone gradually and whisk to combine. Whisk in vanilla paste.

Step 3

Whip cream until thick and firm. Fold through mascarpone egg mixture.

Step 4

Place milk in a shallow bowl. Dip biscuits in the milk and place in a single in the base of a deep baking dish (I used a 30cm x 22cm x 8cm dish?. Pour over half the mascarpone mixture and smooth into an even layer. Repeat with another single layer of milk-dipped biscuits and remaining mascarpone mixture. Finish with a final layer of biscuits, being sure to cover it completely. You may have to cut them to fit. Refrigerate while you make the glaze.

Step 5

Place chocolate and pouring cream in a metal bowl over a saucepan of simmering water. Leave for 3-4 minutes until chocolate melts, then remove from heat and whisk until smooth. Whisk in icing sugar. Pour over top layer of biscuits in baking dish. Refrigerate for 4 hours or overnight to set.