Ingredients

* 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


Instructions

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 salton 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.

Yield: 8 to 10 portions

Ingredients

* 1/4 cup milk
* 2 tablespoons plus 2 teaspoons unsalted butter
* 8 large eggs
* 1 cup plus 2 tablespoons sugar
* 1 cup bleached all-purpose flour
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 1 teaspoon pure vanilla extract


Instructions

Preheat the oven to 350°F.

In a small saucepan, warm the milk and 2 teaspoons butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed until the mixture is pale yellow and thick, and has tripled in volume, about 8 minutes. With the mixer on low, beat in the warm milk mixture.

Sift the flour, baking powder, and salt into a medium-size mixing bowl. Fold the flour mixture into the egg mixture and blend thoroughly until smooth. Add the vanilla and mix gently.

Grease a 17 X 12-inch baking pan or jelly roll pan with 2 teaspoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large sheet of parchment paper. Let cool completely.

Yield: 1 sponge cake