Melt the butter over low heat and butter a 16 cm diameter charlotte mould.
Mix the egg yolks with the sugars until white.
Lightly moisten the teaspoon biscuits with coffee and line the sides of the mold, domed side out.
Soak the gelatine sheets in cold water, squeeze them and dissolve them in 5 cl of boiling water.
In a bowl, whisk together the mascarpone with the egg mixture and dissolved gelatin, pour this preparation into the mold, place a layer of biscuits on the cream, cover with plastic wrap and refrigerate until ready to serve .
To unmold the charlotte, immerse the mold for a few seconds in hot water. Place a dessert dish or large plate on top and turn the mold upside down. Powder the surface of this cocoa using a fine sieve.
Serve with freshly peeled orange wedges.
