Yield: 12 to 15
Preparation time: 20 minutes Cooking time: 5 minutes 1 loaf-shaped pound cake (10¾ ounces), very thinly sliced 2 cups espresso coffee 2 tablespoons dark rum 6 large egg yolks ½ cup sugar 2 tablespoons all-purpose flour 2 tablespoons Marsala wine 1 cup whipping cream 1 pound mascarpone cheese 6-8 ounces semisweet chocolate, shaved
1. Arrange a single layer of pound cake slices in the bottom of a 13- by 9-inch baking pan. Mix espresso and rum. Drizzle half of it over cake.
2. Whisk together egg yolks, sugar and flour in a heavy saucepan.
Cook over medium heat, stirring constantly, until mixture thickens, 4 to 5 minutes. Remove from heat and add Marsala.
3. Whip cream with an electric mixer until it holds soft peaks; transfer to a mixing bowl. Beat mascarpone lightly. Add egg yolk mixture and mix until smooth. Fold in whipped cream.
4. Spread half of cheese mixture over cake slices in pan. Top with remaining cake slices; drizzle remaining espresso over. Spread with remaining cheese and garnish with chocolate. Refrigerate at least 2 hours before serving.
Submitted By FLORENCE THOMPSON On 02-16-95