Step 1

Preheat oven to 200°C. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.

Step 2

To make sponge, beat eggs and sugar in small bowl with electric mixer until thick and sugar is dissolved. Fold in triple-sifted flour. Spread mixture into pan. Bake about 12 minutes. Cool in pan.

Step 3

Combine coffee, the water and marsala in small bowl. Brush coffee mixture over sponge.

Step 4

To make cream cheese filling, sprinkle gelatine over water in a small heatproof jug. Stand in small saucepan of simmering water. Stir until gelatine dissolves and cool 5 minutes. Beat cream cheese and sifted icing sugar in medium bowl with electric mixer until smooth. Add cream and marsala; beat until combined. Stir in mascarpone and gelatine mixture.

Step 5

Pour filling over sponge. Refrigerate 3 hours or overnight until set. Dust with sifted cocoa before slicing to serve.