Step 1

Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).

Step 2

Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.

Step 3

Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)

Step 4

Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't bash out all the air in the egg whites! (Note 4)

Step 5

Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish. (See video or step photos above to see how I arrange them).

Step 6

Spread over half the cream, then top with another layer of coffee dipped biscuits.

Step 7

Spread with remaining cream.

Step 8

Cover, refrigerate for at least 4 - 5 hours, preferably overnight

Step 9

Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.