First up for the lady finger soak you want to mix the coffee, sugar and malt powder. Add the boiling water and stir to dissolve. Add the milk and set aside.

Now make the ganache for which you gently heat the cream until just before it simmers. Remove from the heat and add the chopped chocolate. Stir to melt the chocolate.

Beat together the egg yolks with 50g of the caster sugar until pale yellow, thickened and doubled in volume.

In a separate bowl whip the cream with the remaining 50g caster sugar until you get soft peaks. Add the mascarpone and the malt powder and whip until you get soft creamy peaks.

Fold the mascarpone mixture into the sweetened egg yolks.

You’re now ready to assemble. In an 8 x 8 dish spoon on 1/3 of the cream mixture. Dip the sponge fingers in the cooled coffee mixture for about 30 seconds and layer on top of the cream mixture. Spoon over another 1/3 of the cream mixture, pour over or spoon dollops of the chocolate ganache, sprinkle over the chocolate shavings and repeat the sponge finger and cream process. Pour over the remaining ganache and leave in the fridge for a minimum of 4 hours to set.

Just before serving sprinkle with cocoa powder, some more chocolate shavings and enjoy!