Step 1

Using a stand mixer fitted with the whisk attachment or an electric hand whisk, whisk the egg yolks with the honey for 5–8 minutes until the mixture turns light and fluffy.

Step 2

Mix the mascarpone and smetana together, then gently fold into the whisked egg yolk mixture.

Step 3

Pour the tea into a bowl. Quickly dip each sponge finger into the tea and arrange in a layer in the base of a medium-sized baking dish, or use individual glasses or bowls. Top with a layer of the honey–smetana mixture, then repeat until you’ve used up all the ingredients.

Step 4

Cover with clingfilm and refrigerate for 3 hours or overnight. When you are ready to indulge, sprinkle with some cinnamon to add a bit of colour and an extra touch of flavour.