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Recipe Name: Mascarpone Torte With Espresso Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

1 1/2"-thick layer classic, 1/2"-thick layer classic
genoise -or-
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.
Downloaded from Glen's MM Recipe Archive,

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