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Method
Make it happen
- 01
Heat oven to 180°C fan. Whisk sponge egg whites to soft peaks; gradually add caster sugar, then fold in yolks and flour. Pipe 20 short fingers onto lined trays.
- 02
Bake sponge fingers 10–12 minutes until set and lightly golden, then cool completely. Whip cream softly with icing sugar and fold into mascarpone and vanilla.
- 03
Quickly dip baked fingers in cooled coffee and line a dish. Spread half mascarpone cream over, repeat with another layer of dipped fingers and cream.
- 04
Chill at least 4 hours and dust with cocoa just before serving.