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Prep Time 1 hour
Resting time 2 days
Total Time 2 days 1 hour
Course Dessert
Cuisine Italian

Ingredients
  

For the giant ladyfinger sponge:

  • 6 large eggs separated
  • 150 g caster sugar
  • 150 g plain flour
  • Icing sugar for dusting

For the mascarpone cream:

  • 500 g mascarpone
  • 6 egg yolks
  • 150 g caster sugar
  • 500 ml double cream
  • Pinch of salt

For the coffee soak:

  • 300 ml strong espresso
  • 2 tbsp caster sugar
  • 2 tbsp Marsala wine

For the marsala caramel:

  • 250 g caster sugar
  • 3 tbsp Marsala wine
  • 50 g butter
  • 4 tbsp double cream
  • ½-1 tsp sea salt to taste

To top:

  • Cocoa powder
  • Dark chocolate finely grated

For the butter toffee crunch:

  • 150 g caster sugar
  • 50 g butter

Instructions
 

For the sponge:

  • Heat the oven to 180°C (160°C fan). Line a large rectangular baking tray.
  • Whisk the egg whites to soft peaks, gradually adding half the sugar.
  • In a separate bowl, whisk the yolks with the remaining sugar until pale and ribbon-thick.
  • Gently fold the yolks into the whites.
  • Sift over the flour and fold carefully until just combined.
  • Spread evenly into the tray.
  • Dust generously with icing sugar.
  • Bake for 20–25 minutes, until set with a lightly crackled top.
  • Cool completely, then refrigerate overnight.
  • This isn’t meant to be light and fluffy. A slightly dense sponge works better once soaked.

For the Marsala Caramel:

  • Heat the sugar gently in a saucepan until fully melted and amber.
  • Carefully whisk in the Marsala (it will seize, keep going).
  • Add the butter, then the cream.
  • Simmer briefly until smooth and glossy.
  • Stir in the salt and set aside to cool.

For the coffee soak:

  • Stir everything together until the sugar dissolves.
  • Taste; it should be strong, sweet, and unapologetic.

For the mascarpone cream filling:

  • Whisk the cream to firm peaks - you're going to let this down with the mascarpone mix shortly, so overmix it slightly.
  • Whisk the egg yolks, salt and sugar until thick, pale and fluffy. Whisk in the mascarpone until smooth.
  • Gently fold in the whipped cream until thick but spreadable. It should hold its shape, not slump.

To assemble:

  • Cut the sponge into sheets to fit your chosen dish.
  • Lightly pour some coffee soak into the base of the dish.
  • Add the first sponge layer and brush generously with coffee soak.
  • Drizzle over Marsala caramel.
  • Dust with cocoa and a little grated chocolate.
  • Dollop and spread a thick layer of mascarpone cream.
  • Add a second sponge layer and repeat the soaking.
  • Finish with more cream, cocoa powder, and chocolate. Cover tightly and refrigerate for 2 days.

For the butter toffee crunch:

  • Melt the sugar to an amber caramel.
  • Stir in the butter.
  • Pour onto a lined tray and leave to cool.
  • Smash into shards and sprinkle over just before serving.