Make a good, strong coffee (or espresso) and let it cool. We typically pour the coffee into a shallow bowl and place it in the freezer to speed up the cooling process.

Once cooled, pour in the amaretto.

Whisk the egg yolks together with the sugar until you get a fluffy eggnog. It needs to be whisked hard and long until it becomes quite frothy.

Next, stir the mascarpone into the mixture.

Find a heatproof dish (or a bread pan) and dip one side of the biscuit in the coffee/alcohol mixture. The shallow bowl is useful here again since it easily accommodates the dipping of the biscuits.

Let the biscuits cover the entire bottom and spread a layer of cream on top.  Repeat the process with another layer of biscuits and cream on top. 

Let it rest in the refrigerator, either overnight or make it in the morning to ensure it soaks for at least 4-6 hours before serving.

When serving, sift the cocoa powder through a small sieve. It's a good idea to keep the sieve 30-40 cm above the dish to allow for an even distribution.

Cut the cake into squares and serve with coffee.