Step 1

Insert butterfly whisk. Place eggs (see tip), egg yolk and sugar in mixing bowl then whip 6 min/speed 4.

Step 2

Add mascarpone and mix 2 min/speed 3. Remove butterfly whisk.

Step 3

Briefly soak sponge fingers in chilled coffee until they soak up just enough liquid without falling apart. Arrange half the soaked sponge fingers in the base of a rectangular dish (30 cm x 20 cm x 6 cm). Spread half the mascarpone mixture over sponge finger base. Cover with remaining soaked sponge fingers, and spread remaining mascarpone mixture on top. Cover with cling film and refrigerate for 5 hours. Dust with cocoa powder just before serving.