How to do it

1. PREHEAT oven to 350°F (175°C). GREASE an 8-inch round cake pan and LINE the bottom with parchment
2. WHISK together Dilettoso Espresso OHH Baking Mix, eggs, milk, melted butter, and vanilla until smooth.
3. POUR into the prepared pan.
4. BAKE for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
5. COOL in the pan for 10 minutes, then TRANSFER to a rack and COOL completely.
6. COMBINE the cooled espresso and Marsala (if using) in a small bowl.
7. PREPARE the mascarpone cream: BEAT egg yolks and half of the sugar until pale and thick. ADD mascarpone and BEAT until smooth.
8. BEAT egg whites until foamy. ADD remaining sugar and BEAT until glossy, firm peaks form. FOLD one third of the whites into the mascarpone mixture to loosen. GENTLY FOLD in the remaining whites.
9. SLICE the cooled cake in half horizontally. PLACE the bottom layer on a serving plate. BRUSH with half of the espresso. SPREAD with a generous layer of mascarpone cream. PLACE the second layer on top. BRUSH with the remaining espresso.
10. SPREAD the remaining mascarpone cream on top.
11. REFRIGERATE for at least 4 hours, or overnight.
12. DUST generously with cocoa powder before serving.