Yield: 1 servings
|1 pounds||Sponge or angel food cake|
|¼ cup||Heavy whipped cream|
|3 \N||Eggs; separated|
|3 tablespoons||Unsweetened cocoa powder more or less|
|¼ cup||Strong expresso coffee|
|¾ pounds||Mascarpone cheese*|
Recipe by: Chef Guiseppi Sestito, Hyde Park Hotel, London, England * If unavailable you can make it by combining 2 parts whipped cream and 3 parts cream cheese.
Add sugar to egg yolks. Whisk while holding the bowl over a saucepan of hot water. Whisk vigorously and quickly, so the egg yolks don't cook, until sugar is dissovled and fully blended and the mixture has a creamy appearance. Remove from heat.
Beat egg whites with a wire whisk for about ½ minute until frothy.
Add the heavy cream and continue to whisk until fluffy. You can continue to mix by hand or use an electric mixer for 2 minutes more.
Add ¾ cups mascarpone cheese to egg yolks. Whisk to incorporate the cheese. When thoroughly combined add the egg white mixture and combine.
Slice sponge cake in longs strips. Use the sliced cake pieces to line the bottom of a 9x13-inch greased baking dish. (Can also use lady finger cakes or angel food cake in place of the sponge cake.) Spoon expresso coffee over cake slices, letting it soak in.
Spread half the cream mixture over the cake slices. Place another layer of cake slices and spread the rest of the cream mixture over the top. Refrigerate for 2 hours.
Just before serving dust with cocoa powder. Spoon servings onto serving plates and dust plate and cake with more cocoa powder.
Source: World Class Cuisine, 11/9/94 Typed for you by Marjorie Scofield 11/13/94