What to do:

1. In a double boiler, combine the egg yolks and sugar and beat until mixture is light yellow and has reach 140 degrees for 5-6 minutes.
2. Remove mixture from heat and pour into a large bowl.
3. Whisk in the mascarpone until smooth and let cool for 8 to 10 minutes.
4. In a separate bowl, whip the cream until stiff peaks form. Gently fold whipped cream into egg mixture, set aside.
5. Combine the Kahlua and coffee and dip the panettone. Don’t over soak to the point of sogginess.
6. In a 12 to 14 inch round or oval dish, spread a thin layer of cream mixture.
7. Arrange half the panettone on a layer of cream, breaking pieces to make a uniform fit. Add another layer of the cream, then another layer of panettone.
8. Top with remaining cream and smooth with back side of butter knife.
9. Cover with plastic wrap and chill for 4 to 6 hours. Before serving, dust generously with cocoa powder. Enjoy!