• 200ml espresso or very
• 75ml dark rum
• 200ml water
• 4 eggs, separated • 200g caster sugar • 300g mascarpone • Cocoa powder
• 1 packet of savoiardi
sponge fingers (24) • 100ml of Marsala wine
Dissolve 50g of sugar in the hot coffee. Add the rum and the water and set aside.
Whisk the egg whites in a large bowl until they are stiff. Put the egg yolks in a separate mixing bowl with the remaining sugar and the Marsala. Whisk until pale and fluffy, add the mascarpone and gently stir it in. Fold the contents of the two bowls into each other and leave the whole lot cooling in the fridge for half an hour.
Take eight glass tumblers. Dip a sponge finger in the coffee mixture until soaked through and place in the bottom of the first glass. Repeat for all the others. Spoon over 1tbspn of the mascarpone cream and cover with cocoa powder. Repeat for all the others. Do this twice more in each glass until the glasses are full but do not finish the final layer with cocoa powder.
Place tumblers in the fridge overnight and the next day, just before serving, liberally dust the tops with cocoa powder.
Use a quality rum for the signature base flavour of the dessert Havana Club Cuban, £19/70cl;