DAILY DINNERS

Separate the egg yolks and whites. Beat the yolks with the sugar and the mascarpone until it is creamy, then add the Marsala.

De-stone the plums (if using) and if they are hard, peel them, then cook them with a tbsp sugar until soft. Set aside and cool.

Whip the whites into stiff peaks and carefully fold them into the mascarpone mixture. Keep in the fridge.

Finely crumble the 1 slice of the pain d'epices or honey cake.  Cut the others in two and dunk them quickly into the coffee. Divide half of the dunked pain d'epices over 3 tall glasses. Next layer in the cream halfway up the glass, then put in the next layer of pain d'epices or honey cake and finish with the rest of the mascarpone cream.

Sprinkle the finely crumbled pain d'epices on top and preferably refrigerate overnight before serving.

This can be served with yellow fruits such as peaches, apricots or plums.