8 to 10 portions
  • 1/2 cup plus 2 tablespoons espresso coffee
  • 1/4 cup plus tablespoons hot water
  • 3 tablespoons Grand Marnier
  • 1 cup Mascarpone cheese
  • 2 tablespoons Marsala
  • 3 eggs yolks
  • 3 tablespoons sugar
  • 3 cups heavy cream, sweetened and whipped
  • 1 teaspoon vanilla
  • 3 egg whites
  • Pinch of salt
  • 1 prepared sponge sheet cake
  • Shaker of cocoa powder
  • Shaker of powdered sugar
  • In a mixing bowl, whisk the espresso, water and Grand Marnier together, set aside.

  • In a mixing bowl, combine the Mascarpone and Marsala together and beat until smooth.

  • In a medium bowl beat the eggs, yolks, and 3 tablespoons of the sugar together until smooth, set over a hot water bath and beat for 3 minutes until light and foamy.

  • Remove from the heat, and without waiting beat this mixture into the Mascarpone mixture. Set aside.

  • In two small additions, fold about 1/3 of the Mascarpone mixture into 2 cups whipped cream.

  • Then fold the whipped cream into the remaining Mascarpone mixture. Set side.

  • In a standing electric mixer, beat the egg whites and salt on medium speed until foamy.

  • Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.

  • Fold the egg whites, all at once into the Mascarpone mixture.

  • Cut the sponge cake into thirds crosswise. Place one layer of the sponge cake in a large loaf pan or a pan the size of the piece of sponge cake. Moisten the cake with a third of the espresso mixture.

  • Top with a third of the Mascarpone mixture, spreading it out evenly.

  • Sprinkle generously with cocoa powder, and powdered sugar. Top with the other half of the sponge cake layer. Moisten with the a third of the espresso mixture. Top with a third Mascarpone mixture, spreading evenly. sprinkle generously with the cocoa powder, and powdered sugar.

  • Top the Mascarpone mixture with the remaining sponge cake. Moisten the cake with the remaining espresso mixture.

  • Spread the cake with the remaining Mascarpone mixture.

  • Top the cake with the remaining whipped cream. Garnish the cake with espresso powder and espresso beans Refrigerate the cake, uncovered for 2 hours

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