To make the cake preheat the oven to 180 degrees celsius. Then whip the egg whites until they are light and fluffy, then gradually add the caster sugar and increase the speed of the whisking until you have soft peaks. Transfer this mixture into a smaller bowl and place into the fridge.

In the same bowl you whisked the egg whites, add the egg yolks with 2 tbs of tap water and whisk until silky and fluffy. Gradually fold in the egg white mixture into the egg yolks.

In a separate bowl add your dry ingredients and gradually fold those into the wet mixture. Pour the mixture into a lined baking tray and place in the oven for 9 minutes or until golden on top.

Remove the cake let it fully cool then carefully slice it in half horizontally. Cut out a mould on the bottom of your serving dish using baking paper and cut two slices of the cake to fit the mould.

Brew your coffee and add the rum to it - let it cool.

To make the cream, whip the mascarpone, double cream, sugar and masala together until you have a stiff consistency.

Assembly: Spread a thin cream on the bottom of your serving dish. Add the cake, splash over the coffee and rum mixture, then add another layer of cream. Repeat and finish with cream as your top layer. Sieve over cocao powder and grate the chocolate.

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