Ingredients
1 sponge cake (10-12″) – about 3″ tall
3 oz strong black coffee
3 oz brandy or rum
1½ lbs mascarpone – room temp
1½ cups superfine/powdered sugar
unsweetened cocoa powder
Directions
- Cut across middle of sponge cake forming two layers, each about 1½” high. Blend coffee and brandy.
- Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don’t moisten cake too much or it may collapse on serving.
- Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. test for sweetness during beating, adding more sugar if needed.
- Spread cut surface of bottom layer with half of the cheese mixture.
- Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa.
- Refrigerate cake for at least 2 hours before cutting and serving.
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