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1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the eggs and sugar together until light and fluffy. Add the instant coffee and mix well.
3. Gently fold in the flour, being careful not to overmix the batter.
4. Pour the batter onto the prepared baking sheet and spread it out evenly. Bake for 10-12 minutes, or until the sponge is golden and springs back when touched.
5. While the sponge is baking, prepare the cream. In a bowl, whisk together the mascarpone, whipping cream, coffee liqueur, and vanilla powdered sugar until smooth and creamy.
6. Once the sponge has cooled, spread the cream evenly over the surface.
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