1. Whisk the egg yolks with the icing sugar and cake cream powder, then fold into the mascarpone.
2. Cool the coffee and mix with marsala or calvados.
3. Put a third of the cream in the bottom of a bowl. Then place lady fingers dipped in coffee and marsala/calvados mixture and top with a layer of apricot porridge.
4. Repeat the process and finish with cream.
5. When serving, sprinkle with cocoa.
