Place egg yolks and sugar in a bowl and mix well until pale thickened mixture formed.

Beat mascarpone and double cream together then add vanilla, tia maria, marsala and egg mixture until smooth.

Put espresso in shallow bowl and lightly soak each one before arranging them in a bowl. Layer the cream on top then dust with cocoa powder and add chocolate shavings.

Chill for at least two hours, idealy overnight.

For a lighter version retain the egg whites from the yolks in the recipe and whisk them to form soft peaks then mix into mascarpone mixture. Don't add the double cream!