Ingredients
Method
- Brew very strong espresso — add sugar and stir to dissolve. Add Marsala or rum. Cool completely.
- Whisk egg yolks and sugar 3–4 minutes until very pale and mousse-like. Add room-temperature mascarpone and vanilla — whisk until smooth. Whip cold cream to soft peaks — fold into mascarpone mixture in 2 additions.
- Dip each sponge finger into coffee 1–2 seconds per side — damp but not saturated. Arrange in a single layer in the dish.
- Spread half the mascarpone cream over the sponge fingers. Dust generously with sifted cocoa.
- Add second layer of dipped sponge fingers. Spread remaining cream over top — smooth with a palette knife. Dust generously with sifted cocoa. Add chocolate shavings if using.
- Cover loosely. Refrigerate 4 hours minimum — overnight ideal. Dust with fresh cocoa immediately before serving.
Notes
Coffee must be very strong — weak coffee gives vague coffee flavour throughout.
Dip sponge fingers for 1–2 seconds only — over-soaked fingers collapse and give a soggy result.
Whisk egg yolks and sugar until genuinely pale and mousse-like — gives the cream its lightness.
Make the day before — overnight refrigeration gives a significantly better result.
Dust with fresh cocoa immediately before serving — it absorbs into the cream during refrigeration.
Do not freeze — mascarpone separates and sponge fingers lose their texture completely.
