METHOD

1. Preheat the oven to 180°C. Place the eggs and caster sugar in the bowl of an electric mixer and whisk for 12–15 minutes or until pale, thick and tripled in volume. While you’re whisking the egg mixture, sift the flour three times and set aside.
   
2. Sift half the flour over the egg mixture and, using a large metal spoon, gently fold to combine. Repeat with the remaining flour. Add the butter and gently fold to combine.
   
3. Drop tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper, allowing room to spread. Bake for 5 minutes or until the sponges are cooked through.
   
4. Remove the cakes from the trays and allow to cool completely on a wire rack, covered with a tea towel.
   
5. To make the coffee syrup, place the maple syrup in a small saucepan over medium heat. Bring to the boil, reduce heat to low and cook for 8–10 minutes or until thick and syrupy, add the Nespresso and stir to combine. Set aside to cool completely.
   
6. To make the mascarpone cream, place the mascarpone, cream, icing sugar and vanilla in the bowl of an electric mixture and beat for 1–2 minutes or until stiff peaks form. Set aside.
   
7. Turn the sponge kisses over and dust with the cocoa. Spoon over the mascarpone cream and syrup and sandwich together. Serve immediately. Makes 15.