Orange Blossom Water Tiramisu Pots

You will need two glasses approximately 150ml capacity.

Combine the coffee and Kahlua, and set aside until needed.

In a large bowl, whisk together the egg yolk, sugar and marsala until pale and frothy, then gently stir in the mascarpone, orange zest and orange blossom water.

In a separate clean bowl, whisk the egg white until stiff peaks form. Gently fold this into the mascarpone cream.

To assemble, take each sponge finger and dip into the coffee mixture until the sponge has fully absorbed.  Break one half of a finger in two and place at the bottom of the glass, followed by a heaped tablespoon of the mascarpone cream.

Repeat again by placing the other half to the sponge finger broken in two on top, and spoon over another tablespoon of cream.  At this stage, dust over a layer of cocoa powder.

Take a second whole coffee-soaked sponge finger, break into two and lay both halves on top.  Cover in a little more cream and before serving, dust with another layer of cocoa.