Keep a pot quarter filled with water (double broiler process) on heat, in a metal bowl put egg yolks and castor sugar, keep on the pot should not immerse in. Keep on whisking egg and sugar, on low flame. Cook for 10 mins and whisking. Remove from flame and whisk it till its thick. Let it cool, add mascarpone and essence and beat well, keep aside. In another bowl beat whip cream till peaks formed now add this in mascarpone mixture and fold in well, keep in fridge. Take a medium sized square or rectangle casserole, dip each sponge finger in it and lay on casserole till all base covered. Do not make it soggy. Pour half of cream mixture on sponge finger and level it. Repeat the procedure, dip sponge in espresso and lay on cream layer till all area covered, pour the rest of cream mixture and level it. Sprinkle in pattern using cocoa, choc flakes n dessicated coconut or just sprinkle cocoa all over it and cover with cling film and chill. Can let it stay overnite to give best results
