1Whisk the egg yolks with electric beater until they turn smooth and creamy.
2Mix the sugar in water and boil until it simmers.
3Put the sugar syrup in egg yolk. Beat until the mixture turns light and airy. Set aside.
4Mix espresso and amaretto in a cup and set aside.
5In another bowl, whisk the cream until it become stiff and fluffy. Set it aside as well.
6Now fold the mascarpone cheese in egg yolk mixture for five to eight minutes.
7Fold the whipped cream in cheeses and egg yolk mixture until it become one.
8Soak the biscuits in espresso and amaretto syrup.
9Cover the base of the transparent glass dish with the soaked biscuit (alternative sponge cake).
10Pour the cream mixture over the soaked biscuits.
11Topped the dish with another layer of soaked biscuit and pour the cream mixture again.
12Repeat the layering process.
13Topped the dessert with the reaming cream mixture and put in refrigerator for about 3 hours.
14Sprinkle the dessert with chocolate flakes and cocoa powder before the final serving.