Ingredients:
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Directions:
Mascarpone Cream:
In a small bowl, beat cheese until smooth and set aside. In a large bowl, beat cream until it holds soft peaks. Stir in cheese, powdered sugar, egg yolk and vanilla. There should be about 2 1/2 cups.
To Assemble:
Place genoise layer in a flat-bottomed shallow casserole, on a cake stand with edges or trifle bowl, 9" or a little more in diameter.
In a small bowl, mix espresso and rum together; brush a third of the mixure evenly over cake.
Spread with a third of the mascarpone cream, then spread with a third of the zabaglione. Repeat with remaining genoise layers, soaking liquid, mascarpone cream and zabaglione.
Sift cocoa powder evenly on top of dessert. Cover lightly and refrigerate for at least 4 hours to blend flavors.
Dessert can be stored, refrigerated, for up to 3 days. To serve, cut into wedges or spoon onto dessert plates. |
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