Beat the egg yolks with the sugar in a bowl.

In a large mixing bowl, mix the mascarpone and cream and beat using an electric hand whisk until your whisk is leaving thick tracks in it and creating peaks.

Gently fold in the egg and sugar mix, making sure it is evenly combined.

Make your espresso. If you want to add alcohol, add in 2-4 tbsp to the coffee (depending on how boozy you want it to be). Pour it into a small jug, easy to dip the biscuits into.

Dip each biscuit into the coffee one at a time, making sure they are coated all over but not soaking and soggy. The biscuits should go a very light shade of coffee brown.

In a pyrex dish, place each biscuit along the base as you go to create the bottom layer. (My dish is 28 x 21cm and I used 20 biscuits per layer for two layers.)

Pour half your mascarpone and cream mixture on top, followed by a dusting of cocoa powder.

Repeat with another layer of coffee-dunked biscuits, and top with the remaining half of mascarpone and cream mix. Dust with cocoa powder, cover, and leave it to chill in the fridge for ideally at least 6 hours (overnight is fine too if you want to assemble it the day before eating). You could probably just about get away with three hours chilling if your timings have gone astray but the ingredients will have had less time to absorb into each other.

Best eaten within a day or two of making, and keep refrigerated.