TORTE
1 1/2"-thick layer classic genoise -or-
1 9" diameter sponge cake
1/4 cup Hot strong espresso coffee with some added rum
2 tbsp Sugar
9 Egg yolks
1 cup Sugar
1 1/2 lb Masarpone cheese (an italian cream cheese), at room temperature
1 1/2 cup Chilled whipping cream
ESPRESSO SAUCE
1/4 cup Hot strong espresso coffee
3 tbsp Sugar
1 cup Chilled whipping cream, beaten to stiff peaks
Garnish: unsweetened cocoa powder
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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.
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