4 medium (US large) egg yolks
50g/2oz/4 tbsp caster (superfine) sugar
250g/9oz/1 cup mascarpone
300ml/½ pint/1¼ cups double (heavy) cream
3 tbsp coffee liqueur
1 x 200g/7oz pack savoiardi or sponge fingers
450ml/¾ pint/1¾ cups warm espresso coffee
chocolate shavings to serve
1 In a large bowl, beat the egg yolks and sugar together until pale and thick, then whisk in the mascarpone until smooth.
2 Whip the cream in another bowl to soft peaks, then fold into the mascarpone mixture with the coffee liqueur.
3 Take half of the sponge fingers and, one by one, dip them into the warm coffee, then arrange over the bottom of a large shallow glass serving dish. Spread a layer of mascarpone mixture over the top, then dip the remaining sponge fingers into the coffee and arrange on top. Cover with the remaining mascarpone.
4 Cover and chill in the refrigerator for 2 hours.
5 Sprinkle the top with shaved chocolate and serve.