• Beat egg yolks and sugar until thick (about 1 minute)
• Place on top of double boiler over boiling water
• Reduce heat to low and cook 8 - 10" stirring constantly
• Remove from heat
• Add mascarpone cheese, beating well
• Fold whipped cream into egg yolk mixture and set aside
• Brush chocolate layers with brandied espresso(enough to moisten; don't overdo)
• Spoon half of egg yolk-cream mixture over one layer
• Add second layer
• Spoon remaining mixture over layer
• Ice sides with whipped cream
• Garnish with chocolate curls.

A variation is to use chocolate mousse on the top of the cake instead of the egg mixture.  This works best with three of more layers.