Instructions: 1 Top and tail the melon. Cut the melon in half horizontally and deseed.

Thinly slice the top half of the melon horizontally.

2 Crush one sponge finger and place in the bottom of the melon. Mix together the mascarpone, brown sugar, liqueur and orange juice. Spoon this mixture over the sponge finger. Layer the sliced melon back on top.

3 In the meantime make the sabayon sauce. Whisk the egg yolks, liqueur and caster sugar in a bowl set over a pan of boiling water until increased in size and frothy.

4 Serve with the remaining sponge fingers around the plate, sabayon poured over and dusted with cocoa powder.

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