Mix Brewed Espresso, and Coffee Liqueur in a bowl. Let it cool.

In another large Bowl Add Egg Yolks and Sugar. Set the bowl over the top of a pot with Simmering Water. Whisk the Eggs and Sugar until a Custard Thickens. (The Temperature of Egg Yolks Should reach 68°-70° Celsius).

Remove the bowl from heat. Let Cool.

When it cooled down add Mascarpone Cheese, and Vanilla Essence. Beat until Smooth.

In another bowl add Heavy Cream. Whip until Stiff peaks Forms.

Add Half of the Whipped Cream Mixture to the Mascarpone Mixture. Fold the Mixture. Then fold the Rest.

Dip the Bisticks in the Coffee Mixture for 2-3 Second then put them at the Bottom of the Serving Dish. (Bisticks is a name of biscuits really common in Pakistan and they're easily available).

Spread half of the Cream and again put a layer of Bisticks. Spread the remaining Cream.

Cover with Plastic Wrap and Refrigerate for 6 hours.

After Refrigerating, take off the Plastic Wrap. Dust Cocoa Powder. Add Cherries on top and Mint leaves.

Enjoy your meal.