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1
Place the pastry sheet on a greased baking tray and prick over with a fork.
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2
Bake at 180 degrees C for about 10 minutes until it's golden brown.
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3
Cool and trim to fit a 23cm square cake tin.
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4
Place the water, 2 tablespoons sugar and coffee in a small saucepan and stir over a gentle heat until sugar is dissolved.
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5
Remove from the heat and add the liqueur.
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6
Cool.
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7
To prepare the mascarpone cream place the egg yolks and sugar in a heat-proof bowl over a saucepan of simmering water.
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8
Beat for 5 minutes until mixture is thick.
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9
Remove from the heat and continue beating for a few minutes until it cools down.
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10
Blend in the mascarpone.
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11
In another bowl whisk the cream until its stiff and fold into the mascarpone mix.
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12
Line the base and sides of a 23cm square cake tin with plastic wrap.
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13
Spread 1/3 of the cream mixture into the tin.
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14
Dip half the sponge fingers completely into the coffee syrup mixture and press them gently onto the cream mixture.
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15
Spread with half the remaining cream mix and top with the rest of the dipped sponge fingers.
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16
You only want to dip the sponge fingers, not soak them, they should still be firm.
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17
Spread with the rest of the cream mixture and put the pastry sheet on top.
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18
Cover with plastic wrap and refridgerate overnight.
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19
To serve, invert the slice onto a board so that the pastry is the base.
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20
Remove the plastic wrap.
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21
Cut into squares and serve dusted with cocoa powder and with mixed fresh berries.
