Slice the cake horizontally into two pieces. Cut into small rounds to fit into individual bowls.

Mix two tablespoons of instant coffee powder in half a cup of warm water and drizzle over the chocolate sponge pieces kept in the bowls. You can also use marsala wine or cherry brandy.

Whip the egg yolks with sugar and one tablespoon of water in a double boiler, or in a heatproof bowl over a pan of simmering water, till the mixture forms thick ribbons. Set aside to cool.

Whip the cream with powdered sugar till stiff and set aside. Place the Mascarpone cheese in a bowl and whisk till smooth. Add the egg custard and continue to whisk.

Add the whipped cream and whisk till all the ingredients blend well. Pour this mixture over the chocolate cake in the individual bowls and level the top. Put the remaining instant coffee powder in a sieve and sprinkle over the cheese-cream mixture.

Place the bowls in the refrigerator for one to one and a half hours or till set. Serve chilled.