Mascarpone torte with espresso sauce

12 Servings

Ingredients

Quantity Ingredient
1 1/2\"-thick layer classic genoise -or-
1 9\" diameter sponge cake
¼ cup Hot strong espresso coffee with some added rum
2 tablespoons Sugar
9 Egg yolks
1 cup Sugar
1½ pounds Masarpone cheese (an italian cream cheese); at room temperature
1½ cup Chilled whipping cream
¼ cup Hot strong espresso coffee
3 tablespoons Sugar
1 cup Chilled whipping cream; beaten to stiff peaks
Garnish: unsweetened cocoa powder

Directions

TORTE

ESPRESSO SAUCE

ESPRESSO SAUCE: Combine coffee and sugar. Bead whipping cream until stiff peaks form; fold into coffee/sugar mixture.

Line bottom of a 9" springform pan w/ 2½" up the sides with genoise layer.

Combine espresso and 2 Tblsp sugar in small bowl. Stir until sugar dissolves. Cool. Brush over genoise. Do not drench the genoise/sponge layer! Combine yolks & 1c sugar in large metal bowl. Set over a pan of simmering water, and whisk until just warm to the touch, about 3 minutes.

Remove & using a mixer, beat yolks until pale yellow and tripled in volume, about 5 minutes. Fold in mascarpone cheese. Whip cream to stiff peaks in another bowl. Gently fold into yolk mixture. Pour over genoise that has been brushed with the espresso, & smooth the top. Cover with plastic wrap, freeze until firm, about 6-8 hours.

Repeat the layers until you have a layer of (starting on the bottom when plated) geniose, cheese, genoise, cheese Soften in referigartor for 30 minutes to release the sides. Sift cocoa on the top and serve.

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