Presented by Johnson & Wales University Chef Mark Allison
6 sponge fingers, halved
6 tbsp strong black coffee
2 tbsp marsala
7oz Mascarpone cheese
7oz reduced fat cream cheese
1 packet Truvia
2 tbsp cocoa powder
2 tbsp grated dark chocolate
1. Divide the sponge fingers among 4 individual serving dishes.
2. Mix together the coffee and 1 tbsp of the marsala, and pour over the sponge fingers. Leave to soak for 5 minutes.
3. In a separate bowl beat the mascarpone, cream cheese, truvia and remaining marsala together. Spoon a little of the mixture over the sponge fingers, then sieve over a little cocoa powder.