3 x 60g eggs
1 tsp vanilla extract
½ cup caster sugar
⅓ cup self-raising flour
¼ cup cornflour
¼ cup plain flour
¼ cup caster sugar
½ cup brewed espresso coffee
1 tbsp marsala
2 tsp almond liqueur or Kahlua (optional)
300ml thickened cream
2 tbsp icing sugar
80g dark chocolate, finely grated,to serve
Dutch cocoa, for dusting
These cakes are best made on the day of serving. Preheat oven to 180 °C. Line 15 holes of two standard-size muffin tins with paper cases. Put eggs and extract in the small bowl of an electric mixer and beat for 5 minutes until pale and tripled in volume.
Gradually add 1 tbsp of the sugar at a time and beat for 5-6 minutes or until incorporated and thick. Sift all flours together twice onto baking paper. Transfer egg mixture to a larger bowl.
Sift flours, once again, over egg mixture. Gently fold in until combined. Spoon into paper cases until two-thirds full. Bake for 15-20 minutes or until a skewer comes out clean when inserted into cakes.
Meanwhile, to make coffee syrup; put sugar, coffee, marsala and liqueur in a saucepan over a high heat and stir until sugar dissolves. Remove from the heat.
Leave sponges in tins for 10 minutes before transferring to a wire rack to cool. Pierce tops of sponges 6 times with a skewer. Spoon 1-1½ tbsp of coffee syrup slowly over the top of each cake until absorbed.
Make the creamy frosting; put the marscapone, cream and icing sugar in the small bowl of an electric mixer and beat until firm peaks form and mixture is thick enough to pipe.
Fill a large piping bag fitted with a 1cm plain pipe with creamy frosting. Pipe cream on top of cakes. Keep cakes in fridge until ready to serve and decorate.
Sprinkle with grated chocolate and dust lightly with cocoa.