Preheat oven to 180C. Grease and line a 20cm square cake tin.

Using an electric beater, beat eggs and sugar in a small bowl for about 7 minutes at top speed, until very thick and creamy. Sift combined flours onto egg mixture and, using a metal spoon, gently gold into mixture. Tip into the pan and bake for about 40 minutes, or until springy to touch. Turn out onto a wire rack and cool to room temperature.

For filling, combine all ingredients in a bowl and, using an electric beater, beat until well combined and firm peaks form. Do not overmix.

For syrup, combine sugar and water in a small saucepan and stir over medium heat until sugar dissolves. Stir in coffee, marsala and brandy and stir until heated through.

Split the cake horizontally into three. Drizzle the bottom layer with one third of the hot syrup and spread with half the mascarpone filling. Top with middle layer, drizzle with half the remaining syrup and spread with the remaining filling. Place top layer and drizzle with remaining syrup. Cover and refrigerate for several hours. Just before serving, dust with cocoa.

Serves 10-12.

From Australian Gourmet Traveller, May 1998.