Frozen Tiramisu (Fast Ed's)

Coffee / Chocolate for soaking sponge biscuits
3/4 cup coffee or hot chocolate [kid-friendly], strong [made up]
3/4 cup brown sugar
Put coffee and brown sugar into a saucepan until the sugar dissolves.
Set aside to cool.

Mascarpone filling
4 egg yolks
Put in bowl of electric mixer.
135g caster sugar
1 cup of water
Put into a saucepan and heat until sugar dissolves. Cook until it reaches 120 degrees or until the bubbles start to get slow and thick.
Start mixing the egg yolks when the sugar mixture is half way and then when the sugar mix is fully done, add to egg yolks in a slow and steady stream into the electric mixer.
Beat on medium-high for 10 minutes or until completely cool.
Once thick and sticky and gone nice and light, add
250g mascarpone and then add
300ml whipped to soft peaks.

The Layered Effect
Dip the sponge finger biscuits into the coffee mix and lay into the bottom of your cake pan and then top with mascarpone filling and then sprinkle with chocolate shavings. Repeat the mascarpone and chocolate shavings until you reach the top of the tin. Lastly dip more sponge fingers and place on top.
Freezer for 4 hours or overnight is best.