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Prep Time
Cook Time


Prep Time: 1 hour
Setting time: 4 hours


Sponge cake

Chocolate Syrup



To finish:

  • 2 tsp cacao powder


For the cake:

  • Preheat oven to 170 degrees
  • Line a 20x20cm slice or cake tin with baking paper
  • Insert butterfly attachment and place egg whites and xylitol into the mixer. Whip 1 minute 15 seconds / speed 4 / mc off
  • Weigh in coconut flour and cacao, mix 10 seconds / speed 1 / mc off
  • Spread onto lined tray 1cm thick, avoid over working the mixture as the more you try to spread it out evenly the more bubbles pop, bake 15-20 minutes until its not wet/sticky to touch

For the chocolate syrup:

  • Combine ingredients, stir and set aside to cool

For the sabayon

  • Place all ingredients except gelatin into the mixer, insert butterfly attachment
  • Cook 7 minutes / 80 degrees / speed 3 / mc off
  • While this is cooking, sprinkle gelatin onto approx 3 teaspoons of cool water and allow to bloom, set aside
  • Once the mixer is finished cooking, add the gelatin paste
  • With the butterfly still in, whip to cool, 5 minutes / no heat / speed 3 / mc off, scrape out and set aside in a large bowl

For the mascarpone:

  • Without washing the mixer, remove the butterfly, place in mascarpone and xylitol
  • Mix 30 seconds / speed 2 / mc on
  • Scrape down, add cream and mix 10 seconds / speed 3 / mc on
  • Scrape out into the sabayon and fold together with the spatula until evenly incorporated

To assemble:

  • Pour your chocolate syrup onto your sponge, evenly, and allow to soak in
  • Once cool, cut or tear your sponge into smaller pieces to resemble the traditional savoiardi biscuits, or cut them to fit your serving bowl or glass if making individual portions. You may find its stuck to your baking paper, just lift with a spatula, it doesn’t matter if the sponge gets torn
  • If making a large dish, spread out half of your sponge pieces evenly across the base. If making individual portions, place a piece of sponge at the bottom of each individual serve
  • Spoon over half of the sabayon/mascarpone mixture
  • Lay out remaining pieces of sponge on top of your mixture, then finish with what remains.
  • Refrigerate minimum 4 hours, preferably overnight
  • Just before serving, dust with the cocoa

For the cake:

  • Preheat oven to 170 degrees
  • Line a 20x20cm slice or cake tin with baking paper
  • Whip egg whites and xylitol until stiff peaks, fold in coconut flour and cacao
  • Spread onto lined tray 1cm thick in any shape and bake 15 minutes

For the coffee syrup:

  • Combine ingredients and stir

For the sabayon

  • In a large, heatproof bowl, whisk together all of the ingredients except the gelatin
  • Set to bowl over a pan of gently boiling water (the bottom of the bowl shouldn’t touch the water) and whisk continuously and vigorously until the mixture becomes frothy and stiff
  • The sabayon is ready when the mixture is thick and holds its shape for a few seconds when you swirl the whisk through it
  • Sprinkle the gelatin onto 3 teaspoons of water and allow to bloom, add to cooked sabayon
  • Continue to whisk the sabayon until all the gelatin is incorporated and the sabayon has cooled to room temperature

For the mascarpone:

  • Mix together all ingredients except cream until combined
  • Add cream and mix
  • Scrape out into the sabayon and fold together with the spatula until evenly incorporated
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