Separate the eggs into two clean bowls (no wetness) and set aside.

Beat the egg yolks with the sugar continuously till it turns pale yellow  or even whitish. It will be thick and fluffy.

Add in the mascarpone cheese and just beat till combined. Add the vanilla extract and give a quick whisk. Set aside.

In a clean bowl with clean whisks, whip the egg whites till stiff peaks.

Add the mascarpone mixture as two batches and fold in till all combined. There may be little lumps but that is OK.

In a 4 inch pan, dip the biscuits into the coffee and layer at the bottom. I layered around 7 at the bottom.

Spread half the custard on top. Dip the remaining biscuits into the coffee and layer on top. Spread the remaining custard on top.

Cover the top with cling film or aluminium foil and allow to set overnight in the refrigerator.

While serving, sprinkle cocoa powder or chocolate shavings!