Made at Daphne's | Serves 4
2 fresh free range eggs, separated
80g caster sugar
3 tbsp Marsala
250 ml strong, good quality coffee
50g sponge fingers
Cocoa powder for dusting
Whisk the mascarpone, 30g of sugar, egg yolks and 1 tbsp Marsala together in a mixing bowl until light and fluffy. In another bowl take the egg whites and 50g of sugar, whisk until stiff peaks are formed. Fold this meringue mixture into the mascarpone mixture.
Mix the coffee with the remaining 2 tbsp of Marsala, dip the sponge fingers into this mixture and then line the base of a glass bowl. Spoon a layer of the mascarpone mix on top and then repeat with another layer of sponge fingers and mascarpone.
Dust with cocoa powder. If you are making this in advance, cover and chill in the fridge and dust with cocoa powder before serving.