1. Pulse chocolate sandwich cookies in a food processor to create fine ‘dirt’ crumbs and set aside.

2. Brew strong coffee or espresso and let it cool completely in a shallow dish.

3. In a large bowl, beat heavy cream to stiff peaks.

4. In a separate bowl, whisk egg yolks and sugar until pale and thick, then fold in mascarpone cheese.

5. Gently fold the whipped cream into the mascarpone mixture until smooth and combined.

6. Quickly dip each ladyfinger in the cooled coffee and arrange a layer in the bottom of your serving cups.

7. Spoon a layer of mascarpone cream over the ladyfingers.

8. Repeat the layers of coffee-soaked ladyfingers and cream, ending with a cream layer.

9. Cover the cups and chill in the refrigerator for at least 4-6 hours, or overnight.

10. Just before serving, sprinkle the crushed cookie ‘dirt’ over the top and place a candy carrot in the center.