Step 1

Place a bowl onto mixing bowl lid and weigh sponge fingers into it. Set aside. Place a separate bowl onto mixing bowl lid and weigh brewed coffee into it, then set aside to cool before placing into refrigerator to chill.

Step 2

Insert butterfly whisk. Place eggs and sugar into mixing bowl and whip 6 min/speed 4. Remove butterfly whisk.

Step 3

Mix 40 sec/speed 3, while adding mascarpone through hole in mixing bowl lid onto rotating blades.

Step 4

Briefly soak sponge fingers in chilled coffee until they soak up just enough liquid without falling apart. Arrange half of the soaked sponge fingers in the bottom of a rectangular dish (33 x 23 x 5 cm). Spread half of the mascarpone mixture over the sponge finger base. Cover with remaining soaked sponge fingers, and spread remaining mascarpone mixture on top. Cover with plastic wrap and refrigerate for 5 hours. Dust with cocoa powder just before serving.