1.Begin by dissolving the coffee in 100ml of boiling water. Stir in 60ml of the Marsala and leave the mixture to cool in a shallow bowl or dish

2.Place the egg yolks in a bowl and whisk in the sugar until it becomes pale and frothy

3.Mix the remaining Marsala with the mascarpone in a separate bowl, then fold this into the yolk mixture

4.In a clean bowl, beat the egg whites with an electric whisk until soft peaks form, then fold gently through the mascarpone mixture. Transfer to a piping bag and set aside

5.Dip the sponge fingers in the cooled coffee on both sides, be sure to do this quickly to stop the sponge going completely soft

6.Line the bottom of 8 glasses with a layer of sponge, pushing them right to the edges, then pipe a layer of cream on top

7.Repeat with the sponge fingers and cream so that you have two distinct layers

8.Dust everything liberally with cocoa powder and place the glasses in the fridge for an hour to chill and set before serving

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