Mascarpone Torte with Espresso Sauce

12 Servings

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Mascarpone Torte with Espresso Sauce Ingredients

TORTE	1 1/2 lb Masarpone cheese (an italian
1 1/2"-thick layer classic	1 1/2 c Chilled whipping cream
1 9" diameter sponge cake	ESPRESSO SAUCE
1/4 c Hot strong espresso coffee	1/4 c Hot strong espresso coffee
2 tb Sugar	3 tb Sugar
9 Egg yolks	1 c Chilled whipping cream;
1 c Sugar	Garnish: unsweetened cocoa

Instructions for Mascarpone Torte with 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/ 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. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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