This is like a tiramisu. Light and not too sweet. You could substitute any yellow or butter cake, or an almond cake for great results.
- 8 ounces mascarpone
- 1 ½ cups heavy cream
- ½ vanilla bean
- 2-3 T powdered sugar
- 2 T dark rum
Add mascarpone, cream, sugar and vanilla bean to mixing bowl or bowl of a stand mixer and mix on medium-high speed until thick and fluffy, about 5-6 minutes. Add rum and mix until combined.
- ¾ cup water
- 1 ¼ cup sugar
- ¼ cup prepared coffee/espresso
- ¼ cup dark rum
Bring water, sugar and coffee or espresso to a boil and simmer gently until the sugar is dissolved. Add rum and reduce heat to lowest setting.
YOU WILL ALSO NEED:
- Genoise, baked in three 9-inch layers
- 4-6 ounces bittersweet chocolate, finely chopped
- 1 cup sliced almonds, toasted and cooled to room temperature
- 1 cup heavy cream
- Dutch processed cocoa powder (I prefer Dutched for it's darker color)
Place bottom cake later on a plate or cake circle and saturate with the soaking syrup. Spread about 1 cup of the cream filling on top. Sprinkle with chocolate and top with second cake layer. Repeat. Place top cake layer, saturate with syrup and use remaining cream to thinly coat the entire cake with frosting. Refrigerate for about 30 minutes. This is called the CRUMB COAT. It allows you to top the cake with a layer of frosting and not get any crumbs in the final layer.
Meanwhile, whip 1 cup heavy cream with 2 T powdered sugar and a splash of vanilla extract. Remove cake from refrigerator and top with cream. Sift an even layer of cocoa powder on the top of the cake - I use a mesh tea immerser for this. Press cooled almonds onto the sides. Refrigerate until ready to serve.