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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Be forewarned, this has a pretty alcohol-y taste with its fair amount of uncooked alcohol, as well as two raw egg yolks for those with concerns or sensitivities to. Also, you don't have to buy superfine sugar; just put small amounts at a time into you blender and blend on high. Viola, you essentially have superfine sugar. Ingredients:
1/3 cup superfine sugar |
4 eggs |
3 1/2 tablespoons butter, melted |
1/2 cup flour |
2 tablespoons cocoa |
3 ounces espresso |
1/4 cup coffee liqueur |
1/3 cup superfine sugar |
2 egg yolks |
16 ounces mascarpone (or cream cheese if unavailable) |
1/3 cup vin santo or 1/3 cup marsala wine |
2 tablespoons cocoa, for dusting |
1 tablespoon dark chocolate, for shavings |
Directions:
1. Preheat oven to 350°F
2. Genoise Sponge: Whisk sugar and eggs until at ribbon stage. Fold in melted butter. Then, fold in sifted flour and cocoa. Pour into lined Swiss roll pan and bake for 10 minutes. Allow to cool.
3. Filling: Mix sugar and egg yolks until fluffy. Add Mascarpone and wine; mix until smooth.
4. Assembly: Once sponge is cool, tear into chunks and press into bottom of a shallow dish. Mix the espresso and coffee liqueur together and drizzle over sponge.
5. Spread Mascarpone mixture over sponge layer then dust with cocoa and add chocolate shavings.
6. Refrigerate for at least one hour before serving.
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