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.

4.         Continue to layer the cheese mixture and the cocoa powder, finishing with a layer of cocoa powder. Scatter the grated chocolate over the top. Chill until required.