Instructions: Butter biscuits and espresso coffee make sublime additions to this light and delicious cake. 4 jumbo egg yolks 1/2 C granulated sugar 1/2 C milk 1 C butter, softened 2 C powdered sugar 2 pkg (7.05 oz each) imported butter biscuits 1 C cold espresso or very strong coffee 2 T cocoa 12 maraschino cherries Beat together egg yolks and granulated sugar in 2-quart saucepan on medium speed 30 seconds or until well blended. Beat in milk. Heat to boiling over medium heat, stirring constantly. Reduce heat to low. Boil and stir 1 minute. Place plastic wrap or waxed paper directly onto milk mixture in saucepan. Refrigerate about 2 hours or until cool. Beat butter in medium bowl on high speed about 5 minutes or until light and fluffy. Gradually beat in powdered sugar. Fold in egg mixture. Dip one-third of the biscuits in espresso (do not soak). Arrange in single layer in ungreased 13x9x2-inch pan. Spread one-third of the filling over biscuits. Sprinkle with 2 teaspoons cocoa. Repeat 2 times. Cover and refrigerate at least 3 hours.

Garnish with cherries.

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