Replace the Marsala by 50ml Sheridan or Baileys
Price: Bon marché
preps: 0 minutes
cooking: 0 minutes
Step - 1
1 - Make the expresso and add the coffee liqueur. Leave to cool.
2 - Dip the sponges into the cool coffee and lay them flat on a plate.
3 - Beat the egg whites until they form soft peaks.
4 - Mix the mascarpone (with honey). When smooth add the Marsala.
5 - Fold in the egg whites, a third at a time.
6 - Place sponges at the bottom of a dish and cover of a layer of the mascarpone mix.
7 - Leave to set in the fridge for at least 20 minutes and up to 24 hours.
8 - Dust with cocoa just before serving.