For the sponge 72g egg
2g baking powder
For the coffee syrup
1 part espresso
1 part sugar
1 part Marsala wine
For the mascarpone cream 100g Mascarpone
10g egg yolk
20g icing sugar
Zest of 1/2 lemon, finely chopped
For garnish Cocoa powder
For the sponge, pre-heat oven to 250°C. Beat egg and sugar together, sifting in the flour and baking powder. Add water and blend well.
pread thinly over baking sheets. Bake in oven for five minutes. Cool down at room temperature. Remove from baking sheet.
For the coffee syrup, blend warm coffee with sugar so the sugar melts, then add the wine. To make the mascarpone cream, mix all ingredients together.
To plate and serve, brush the cake with the coffee syrup. Spread mascarpone cream over sponge. Powder lightly with cocoa powder.
Roll up sponge, then roll this in sugar. Cover tightly in plastic film, slice and serve.