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1
Pour the Mascarpone in a big bowl and stir until it becomes a smooth cream.
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2
Add the 5 yolks and sugar and stir well.
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3
In a separate bowl whip the cream until it becomes very stiff and add the cheese mixture.
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4
Also whip the egg whites until they are stiff and add to the cheese mixture.
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5
Slowly stir all the ingredients to a thick smooth cream.
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6
Add the liqueur to the coffee.
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7
In an oblong Pyrex container cover the bottom with a layer of the cream mix, then a layer of biscuits, then pour over them some coffee until each biscuit is soggy.
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8
Repeat this procedure of layering.
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9
The last layer should be cream and sprinkle this with sifted cocoa (not sweet) and refrigerate.
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10
Best made the day before.
