Chocolate sponge slices***

Yield: 1 servings

Measure Ingredient
\N \N - G. Granaroli XBRG76A MM:MK VMXV03A
1 cup Mascarpone
¼ cup Sugar
3 tablespoons Brandy
11 ounces Chocolate (your preference- I like semi-sweet)
4 \N To 5 tb water
\N \N Filberts- toasted & crushed

Beat the mascarpone, sugar and brandy with a wooden spoon. Cut a sponge cake into little rectangles. Spread with mascarpone mixture and top with another slice of cake to make a sandwich. Lightly press together. In a double boiler, melt the chocolate with water. Remove from heat and before it cools dip the little sandwiches and coat on all sides. Use a fork to hold and a spoon to drip the choc. to cover all spots. Place on serving dish and sprinkle with the chopped nuts.

Refrigerate to harden outside. Serve almost at room temp.

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