All ingredients need to be at room temperature. Beat the yolks and honey with a mixer in a glass bowl until the mixture thickens.
Then place the bowl in a pot with water in a water bath, while stirring nonstop for about 10 min.
Then wait for the mixture to cool completely, add the mascarpone and beaten to snow confectionery cream. Stir until you get a thick, smooth cream.
Grind the biscuits into crumbs in a blender. Add the packet of butter, melted beforehand, to them. Knead the mixture well and distribute it evenly in a form with removable walls.
Add the cream to the biscuit layer and smooth it out. Leave in the fridge for about 6 hours.
Shortly before serving, sprinkle the cake with instant coffee, then with the cocoa.