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From Anne's Food
4 eggs
150 ml sugar, divided 500 g mascarpone 100 ml marsala wine 200 ml cream (heavy, double, whipping or whatever the fattiest one is called in your country.) 2 layers from a pre-made cake 3 tbsp frangelico or amaretto liqueur 5 tbsp strong coffee or espresso, cooled 15 dark chocolate disks, for decoration cocoa powder, for decoration Separate the eggs into yolks and whites and place in two bowls. Beat the egg whites with 50 ml of the sugar until they're stiff and glossy. Beat the yolks with the remaining 100 ml of sugar until pale and fluffy. Stir in the mascarpone and the marsala. Whisk the cream until thick and fluffy, and fold into the egg yolk mixture. Finally fold in the egg whites. Mix coffee and frangelico or amaretto in a small bowl. Place one cake layer in a springform tin (mine is 24 cm in diameter). Spoon over half of the coffee mixture, and then half of the creamy filling. Place the other cake layer on top, moisten with the rest of the coffee mix and cover with the rest of the filling. Place in the freezer for at least five hours, or over night. Let it soften slightly before serving, and decorate with chocolate disks and cocoa powder. |