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1
Place the egg yolks, sugar and wine into a metal bowl.
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2
Place the bowl on a pan of barely simmering water, making a double boiler.
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3
Whisk the mixture constantly until the mixture becomes foamy and then creamy, doubling in size, about 5 minutes.
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4
The mixture should be uncomfortably warm to the touch, but not burning.
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5
Remove from the heat and set aside.
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6
In a small mixing bowl, whip the heavy cream until soft peaks form, about 2 minutes, and set aside.
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7
In a medium bowl, mix the Mock Mascarpone cheese with the egg mixture using medium speed until well blended.
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8
Fold in the whipped cream.
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9
Pour the coffee into a wide bowl; briefly dip 3 slices of the pound cake into the coffee, about 3 seconds each side.
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10
Transfer to a 6 to 8-ounce parfait glass to create the first layer.
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11
Top the slices of cake with a few spoonfuls of the cream filling mixture.
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12
Repeat the process with another 3 slices of cake and top with more filling mixture.
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13
Repeat the process for the remaining parfait glasses.
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14
Dust each dessert with the cocoa.
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15
Refrigerate for a couple of hours before serving.
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16
In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended.
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17
Refrigerate if a firmer texture is desired.
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18
Use in recipes as an inexpensive alternative to mascarpone.
