1/2 cup (125 mL) ground espresso or dark roast coffee beans
3 tbsp (45 mL) coffee liqueur
1 tbsp (15 mL) granulated sugar
1-1/2cups cups (375 mL) granulated sugar
2-1/2 cups (625 mL) sifted cake-and-pastry flour
2 tsp (10 mL) baking powder
1-1/2 cups (375 mL) whipping cream
3 egg yolks
3 tbsp (45 mL) granulated sugar
1 tub mascarpone cheese, softened
1 tbsp (15 mL) cocoa powder
In large bowl and using electric mixer, beat eggs with sugar until doubled in volume and batter falls in ribbons when beaters are lifted, 10-12 minutes. Sift flour with baking powder over egg mixture; gently fold in.
Scrape into prepared pan. Bake in centre of 375°F (19°C) oven unti cake springs back when lightly touched in centre and sides pull away from pan, 20 – 25 minutes. Let cool in pan on rack for 10 mionutes. Transfer to rack; let cool. Peel off paper.
Combine ground espresso with 3 cups (750mL) boiling water; let stand for 5 minutes. Using coffee filter or double layer of damp cheesecloth in sieve, strain into bowl. Stir in coffee liqueuer and sugar; let cool.
Whip cream until soft peaks form; set aside.
In large heatproof bowl set over saceupan of simmering water, beat yolks with sugar until pale and thickened, about 3 minutes. Remove from heat. Fold in mascarpone and one-quarter of the whipped cream. Fold in remaining whipped cream.
Cut cake horizontally in half; trim edges. Place 1 layer in bottom of 13-x9-inch (3.5L) metal cake pan. soak with half of the coffee mixture; spread with half of the mascarpone mixture. Repeat with remaining cake, coffee mixture and mascarpone mixture. Dust with cocoa. Refrigerate for 4 hours.
Replace cake with 2 pkg (each 150g) giant ladyfinger (about 26). Use 13 ladyfinger per layer; dip ladyfingers into coffee mixture.
approx. per serving
- total fat25g
- sat. fat15g
- vit A12%
- vit C15%