1: Whisk egg yolks over a double boiler with sugar until pale and fluffy.
2: Let the mixture cool to room temperature.
3: Add mascarpone and sweetened whipped cream to the cooled mixture and mix to combine.
4: Transfer the mixture to a piping bag.
5: Dunk Nilla Wafers quickly in espresso or strong coffee and set aside.
6: Layer the Nilla Wafers and cream mixture, then sprinkle with cocoa powder.
7: Enjoy!
