Instructions

1. Dissolve 1 pack gelatin in the 1/4C coffee liqueur.
2. To make the filling, in the top of a double boiler, whisk together the egg yolks, sugar, coffee liqueur , and espresso powder. Set over barely simmering water and beat with the mixer set on medium speed until very thick, about 6 minutes. Remove the top of the double boiler from the heat and set aside to cool, stirring frequently. Meanwhile, in a bowl, using the mixer on medium high speed, beat the cream until stiff peaks form when the beaters are lifted. When the yolk mixture is cooled to room temperature, add the mascarpone and vanilla. Beat until smooth and well blended. Using the rubber spatula, fold in the whipped cream.
3. Brush your cake w/ the coffee dip, spread w/ the filling and sprinkle w/ coarsely grated chocolate.