|Recipe Name:||Mascarpone Torte With Espresso Sauce||Submitted by:||Administrator|
|Number of Servings:||12|
1 1/2"-thick layer classic, 1/2"-thick layer classic
1 9" diameter sponge cake, 9" diameter sponge cake
1/4 Cup(s) Hot strong espresso coffee
with some added rum
2 Tablespoon(s) Sugar
9 Egg yolks
1 1/2 Pound(s) Masarpone cheese, an italian
cream cheese at room
1 1/2 Cup(s) Chilled whipping cream
beaten to stiff peaks
Garnish: unsweetened cocoa
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/ 2 1/2" 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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