Make the mascarpone cream: Mix the 4 egg yolks and 80g sugar until light and fluffy.
Add the 500g mascarpone and mix until well combined.
Melt the 150g dark chocolate and let cool slightly.
Fold the 300g whipped cream into the mascarpone mixture.
Make the ganache: Boil the 80g cream and pour over the 80g chocolate, emulsify then pour over the tiramisu.
Soak the boudoir biscuits in the 1 cup of coffee.
Layer the soaked biscuits and mascarpone cream in a dish.
Refrigerate the tiramisu until set.
