Add the sugar and water to a small saucepan and bring to a boil.

Stir the mixture to allow the sugar to dissolve.

Remove from the heat, add the coffee and close the pot to allow the coffee to steep for 30min.

Whip the cream until soft peaks and place it in the fridge.

Whisk together the egg yolks, sugar and kulhua in a glass bowl.

Place the bowl over a pot of simmering water and whisk continuously until thick and foamy.

Remove from heat and whip on high speed.

Fold the mascarpone into the cream mixture, then add ⅓ of the cream and stir.

Fold in the remaining cream.

Dip a few biscuits in the coffee syrup and place at the bottom of the dish to create a base layer.

Pour ½ of the filling over the biscuits and sprinkle over the grated chocolate.

Place another layer of dipped biscuits over the cream filling.

Then pipe the remaining filling over the biscuits and sprinkle with cocoa power.

Place in the fridge to set for at least 2 hours and serve.

Enjoy!