In this classic Italian dessert layers of flavour combine in the mouth. The result should not be cloying. Make a day ahead for the sponge layer to develop fully.
5 eggs, separated
7 tb white sugar
500 g mascarpone
50 ml marsala wine
16-20 Savoiardi biscuits (lady fingers)
60 ml (2 shots) fresh espresso coffee
good quality cocoa powder
Beat the egg yolks with the sugar in a metal bowl until pale and thick, fold in the mascarpone. Whisk the egg whites in a metal bowl until soft peaks form and fold in.
Dip the biscuits in the marsala and lay in the bottom of a 20 x 30 cm serving dish. Drizzle the espresso over and cover with the mascarpone mixture. Chill in the fridge.
Before serving sprinkle generously with cocoa powder.
Source: Lotte H, from her footloose OE in Italy 20 years ago