Prepare a double boiler and whisk the egg yolks with 60g of sugar until the mixture becomes thick and elastic. Remove from heat and let it cool.
Incorporate the mascarpone into the cooled egg yolks. Mix until smooth.
Whisk the cream with 40g of sugar until firm, then gently fold it into the mascarpone mixture.
For the syrup, dissolve 50g of sugar in hot water, add the espresso coffee, cold water, and liqueur.
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