To prepare the coffee mixture, brew the coffee and coffee liqueur (if adding) into a shallow bowl. Set aside to complete cool.

In a large mixing bowl add the egg and caster sugar and beat with an electric mixer until the eggs are pale in colour. Add in the mascarpone into the mixture and using a spatula to gently fold into the yolk mixture, until smooth. Set aside.

In a separate bowl, using an electric mixer, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture, making sure not to over mix.

To assemble, on a plate pipe the mascarpone mix onto a plate into a grid. Dip 5 of the savoiardi biscuits into the coffee one at a time for a few sections and place onto the mascarpone, shaping into a square. Repeat with piping and savoiardi biscuits, making two layers.

Add burrata onto the top and finely grate dark chocolate over the top.