Bowl 1 :

1. Mix egg yolks and sugar with an electric mixer until smooth.
2. Add the mascarpone and beat again until well incorporated.

Bowl 2 :

1. Whip the cream on high speed for 1 to 2 minutes until stiff.
2. Add a pinch of salt to taste.

Bowl assembly :

1. Gently fold the whipped cream into the egg/mascarpone mixture.

Preparing the dish :

1. Take a 33 x 23 cm dish (or any other size or shape, my dish for this recipe was 33x 23cm).
2. Using a fine sieve, sprinkle the bottom of the dish with cocoa powder.

Montage :

1. Dip the boudoirs very briefly in the espresso, turning them to coat well (I slowly count to 3 as I turn them over - back, front, back again, then remove).
   CAUTION: Don't leave them in the espresso too long, or the cookies will crumble.
2. Arrange the boudoirs in the bottom of the dish.
3. Spread half the cream on top.
4. Repeat a layer of boudoirs, then spread the rest of the cream.
5. Finish with a dusting of cocoa powder (you can do this just before serving).
6. Cover with cling film and refrigerate.
7. Let stand for at least 4 hours, but ideally between 12 and 24 hours.