COOKING INSTRUCTIONS
- 1 Beat together the mascarpone cheese, caster sugar and egg yolk. In a separate clean bowl, whisk the egg white and then carefully fold into the mascarpone cheese mixture. Spoon one quarter of this mixture over the base of a 1.2 litre (2 pint) rectangular dish.
- 2 Mix together the coffee liqueur and black coffee with the Cinnamon. Dip a few Italian sponge fingers into the mixture, allowing them to soak up the liquid for a few seconds on both sides. Now lay them over the mascarpone mixture.
- 3 Spoon half of the remaining mascarpone mixture over the sponge fingers and smooth the surface. Dip the rest of the sponge fingers in the coffee mixture and lay over the mascarpone layer. Spread the remaining mascarpone over and swirl the surface with the back of a spoon. Liberally dust with cocoa powder or grated chocolate and leave to chill for 24 hours.
