1 sponge cake, (9 inches)
1/2 cup strong brewed coffee, room temperature
1/3 cup brandy
2 1/4 cup mascarpone cheese, room temperature
1 1/2 cups confectioners’ sugar
3 tablespoons unsweetened cocoa powder, for dusting
1 Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten, but not soak it.
2 Beat together the mascarpone and the confectioners’ sugar until fluffy. Spread half the mascarpone cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining mascarpone cheese mixture on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.
This Cheese Recipe makes 12 servings.
To view Mascarpone cheese used in this recipe – Click Here