Method

​1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a 33cm x 23cm (13 × 9 inch) Swiss roll tin and line with baking parchment.

2 For the sponge fingers: beat together the eggs and sugar with an electric whisk until they are pale and thick and mousse like. Gently stir in the cooled butter. Mix the ground almonds with the gluten-free flour and fold this into your egg mixture.

3 Pour the mixture into the prepared baking tin and bake in the oven for 15 minutes or until golden in colour and firm to the touch. Leave to cool, then cut into fingers and put to one side.

4 For the filling: place the egg yolks, sugar and mascarpone in a bowl and whisk together for 3-4 minutes or until light and fluffy.

5 In another clean bowl, whisk the egg whites until it forms soft peaks and then carefully fold into the mascarpone mixture.

6 Divide half the fingers between four indiviudal glasses or one large bowl. Pour over a small amount of the coffee over each sponge finger. Divide half the mascarpone mixture between the glasses or bowls, then sift a little of the cocoa powder into each one. Repeat with the remaining ingredients to make a second layer of everything, finishing with grated chocolate or cocoa powder. This can be eaten straight away or will keep well, covered in the fridge (for several hours or overnight) until you are ready to serve.