1.Fill saucepan half full of water and bring to a simmer.
2.Place egg yolks, sugar, cocoa powder and coffee liqueur into mixing bowl and beat for 30 secs until well combined.
3.Place bowl over simmering water, ensuring base does not touch water or the eggs will scramble. Beat for 7 to 8 minutes on high speed or until pale and fluffy, scraping the sides down occasionally.
4.Remove bowl from pan and remove pan from heat. Spoon into bowls, sprinkle with a little grated chocolate and serve with crostoli, biscotti or savoiardi biscuits.