3 egg yolks
75 g caster sugar
150 ml double cream
250 mascarpone cheese
30 ml strong filter coffee
1 tablespoon rum
80 g boudoir biscuits (Savoiardi biscuits)
1 tablespoon cocoa powder
In a medium saucepan, whisk together egg yolks and sugar until well blended.
Whisk mascarpone cheese into yolk mixture until smooth.
Whip the cream and add to the mixture.
In a small bowl, combine coffee and rum. Split biscuits in half leghtways and drizzle with coffee mixture.
Arrange half of soaked biscuits in bottom of an 18X28 cm dish. Spread half of mascarpone mixture over biscuits.
Repeat layers and sprinkle with cocoa. Cover and refrigerate 6 hours.