Ingredients

Steps

• Combine 100ml espresso and coffee liqueur in a heatproof jug and let cool.
• Break biscuits into pieces, place in martini glasses, and soak with the coffee mixture.
• Whisk egg whites in a bowl until they form soft peaks.
• Beat mascarpone with honey until smooth and slowly incorporate the Marsala.
• Fold the whisked egg whites into the mascarpone mixture in three batches.
• Spoon the mixture over the soaked biscuits and chill in the fridge for at least 20 minutes.
• Dust with cocoa powder through a fine strainer before serving.