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1
Preheat the oven to 350.
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2
In a standing mixer fitted with a paddle, beat the butter, sugars and honey at medium speed until smooth.
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3
Beat in the milk and vanilla.
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4
Add both flours, the cocoa, baking soda and salt and beat at low until combined.
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5
Flatten the dough into 2 disks, wrap in plastic and chill for 30 minutes.
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6
Line 2 large baking sheets with parchment paper.
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7
Roll out each piece of dough between 2 sheets of plastic wrap to an 11-inch square.
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8
Trim to form 2 neat 10-inch squares.
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9
Transfer the squares to the baking sheets.
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10
Bake for about 20 minutes, shifting the pans, until the dough is slightly springy.
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11
Let the dough cool on the baking sheets for 5 minutes, then slide the parchment onto a work surface.
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12
While the squares are still warm, cut each one into 4 strips, about 2 1/2 inches wide.
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13
Trim the edges; you should have eight 9-by-2 1/2-inch wafers.
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14
Let cool.
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15
In a small bowl, sprinkle the gelatin over the cold water and let stand until softened, 2 minutes.
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16
In a large metal bowl set over a pan of simmering water, whisk the egg yolks, confectioners' sugar, Marsala and salt until tripled in volume, about 4 minutes.
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17
Whisk in the gelatin until melted.
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18
Scrape the mixture into a standing mixer fitted with a whisk and beat at medium-high until cool, 5 minutes.
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19
Add the mascarpone and beat just until combined; transfer to another bowl.
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20
Wipe out the mixer.
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21
Add the cream and whip until soft peaks form.
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22
Fold the cream into the Marsala-mascarpone filling.
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23
Line a 9-by-5-inch loaf pan with enough plastic wrap to hang over on all sides.
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24
Tip the loaf pan on its side.
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25
Arrange the wafers on a work surface.
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26
Spread the filling thickly on all but 1 of the wafers.
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27
Stack the cream-topped wafers and top with the plain wafer.
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28
Slide the stack into the tilted loaf pan.
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29
Return the pan to its upright position so the wafers stand vertically.
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30
Fold the plastic tightly over the cake.
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31
Refrigerate for 24 hours, until the center wafers are softened.
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32
In the bowl of a standing mixer fitted with a whisk, combine the egg whites and sugar.
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33
Set the bowl over a pan of simmering water and whisk until warm to the touch and the sugar is dissolved.
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34
Meanwhile, in a small bowl, sprinkle the gelatin over the cold water and let stand until softened, 2 to 3 minutes.
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35
Whisk the softened gelatin into the egg whites along with the espresso and beat at high speed until thick and fluffy, about 5 minutes.
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36
Unwrap the cake and invert it onto a plate.
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37
Remove the plastic wrap.
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38
Using an offset spatula, spread the filling to fill any gaps.
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39
Spread about one-third of the meringue all over the cake and refrigerate until firm, 10 minutes.
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40
Spoon the remaining meringue into a large pastry bag fitted with a star tip.
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41
Pipe lengthwise stripes of meringue along the top and long sides of the cake, starting from the bottom and working up as you go.
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42
Refrigerate until firm, about 15 minutes.
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43
Using a blow torch, toast the meringue until golden.
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44
Serve.
