Tiramisu Italian Cheese Cake (12.07.07)

4 eggs yolks
1 box boudoir biscuits
1 ¼ cup strong black coffee
Cocoa powder, coffee beans
3 Tbsp castor sugar
½ tsp vanilla essence
1 x 250g tub mascarpone cheese.

Beat eggs yolk, castor sugar vanilla essence together in a large heatproof bowl until thick and creamy. Place mixture in the top of a double boiler over hot water and continue beating until mixture is pale and cream in colour. Remove form heat and continue beating for 2 minutes. Allow to cool. Fold in mascarpone cheese. Dip boudoir biscuits, in coffee not too soggy and arrange in a base serving dish. Pour mascarpone over the smooth surface. Refrigerate for 4-5 hours. Just before serving, sift cocoa powder over and decorate

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