Best prepared the day before – pictured image is double recipe.

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 mix well by hand with the spatula
• Spread onto lined tray 1cm thick in any shape and bake 15-20 minutes until not sticky to touch

For the coffee syrup

• Brew coffee and add remaining ingredients while hot, stir

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, mix gelatin with 3 teaspoons of water and set aside
• Once the mixer is finished cooking, add the gelatin paste
• With the butterfly still in, whip to cool, 5 minutes / 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 all ingredients except cream
• Mix 30 seconds / speed 2 / mc on
• Scrape down, add cream and mix 20 seconds / speed 3 / mc on
• Scrape out into the sabayon and fold together with the spatula until evenly incorporated

To assemble

• Pour your coffee 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, burying any sponge pieces that float up.
• Refrigerate minimum 4 hours, preferably overnight
• Just before serving, dust with the cocoa

Serving suggestion

• Dust your cacao in the shape of a Christmas tree by cutting a piece of cardboard into a stencil and dusting over the stencil. Then decorate the tree with blueberries and a piece of star fruit to resemble baubles and the shining star
  
• This recipe also works with the cake from the trifle recipe, so if you are preparing both for Christmas you can simply make a double batch of that

Traditional method conversion

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
• Spread onto lined tray 1cm thick in any shape and bake 15 minutes
• For the coffee syrup
• Brew coffee and add remaining ingredients while hot, 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
• Mix gelatin with 3 teaspoons of water and 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

To assemble

• Pour your coffee syrup onto your sponge, evenly, and allow to soak in
• 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, burying any sponge pieces that float up.
• Refrigerate minimum 4 hours, preferably overnight
• Just before serving, dust with the cocoa

Serving suggestion

• Dust your cacao in the shape of a Christmas tree by cutting a piece of cardboard into a stencil and dusting over the stencil. Then decorate the tree with blueberries and a piece of star fruit to resemble baubles and the shining star