Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Grease and line base and sides of a 30cm x 20cm slice pan, extending paper 2cm above edges of long sides (this will make it easier to pull slice out of pan).
• 2.
  Place the eggs and sugar in a stand mixer fitted with the whisk attachment and whisk on medium-high speed for 15 minutes, scraping down side of bowl several times, or until sugar is dissolved and mixture has tripled in volume. Gently fold through sifted flour until combined. Add 1 tbs espresso and gently fold to combine.
• 3.
  Pour into prepared pan and level top with a spatula. Bake for 15 minutes or until a skewer inserted in the centre comes out clean. Combine remaining 1 tbs espresso and Marsala in a small bowl. Brush over warm sponge. Set aside to cool in pan.
• 4.
  For the filling, sprinkle gelatine over 1 tbs water in a small bowl. Set aside for 5 minutes until gelatine dissolves and expands. Heat 1/4 cup (60ml) thickened cream in microwave until hot. Add gelatine and stir until dissolved. Stir in vanilla until combined. Set aside until mixture reaches room temperature (if it starts to set, reheat for 10 seconds in microwave and stir until smooth).
• 5.
  Place remaining thickened cream in a stand mixer fitted with the whisk attachment and whisk on medium-high speed for 1-2 minutes until soft peaks form. Transfer to a large bowl and stir through mascarpone until combined. Add cream cheese and sugar to same mixer bowl (no need to clean) and whisk on high speed until smooth, scraping down side of bowl several times. Add gelatine mixture to bowl and whisk on low speed to combine (this avoids gelatine splattering over side of bowl). Increase speed to medium and whisk until thoroughly combined.
• 6.
  Add to mascarpone mixture and stir until combined. Pour over sponge and level top with a spatula. Refrigerate for 4 hours or overnight.
• 7.
  Dust top liberally with cocoa, carefully remove slice from pan and cut into bars.