-TORTE-
1 1/2″-thick layer classic
-genoise -or-
1 9″ diameter sponge cake
1/4 c Hot strong espresso coffee
-with some added rum
2 tb Sugar
9 Egg yolks
1 c Sugar
1 1/2 lb Mascarpone cheese (an Italian
-cream cheese); at room
-temperature
1 1/2 c Chilled whipping cream

ESPRESSO SAUCE
1/4 c Hot strong espresso coffee
3 tb Sugar
1 c Chilled whipping cream;
-beaten to stiff peaks
Garnish: unsweetened cocoa
-powder

ESPRESSO SAUCE: Combine coffee and sugar. Bead whipping cream until stiff peaks form; fold into coffee/sugar mixture. Line bottom of a 9″ springform pan w/ 2 1/2″ up the sides with genoise layer.

Combine espresso and 2 Tbsp. sugar in small bowl. Stir until sugar
dissolves. Cool. Brush over genoise. Do not drench the genoise/sponge
layer! Combine yolks & 1c sugar in large metal bowl. Set over a pan of
simmering water, and whisk until just warm to the touch, about 3 minutes.
Remove & using a mixer, beat yolks until pale yellow and tripled in volume,
about 5 minutes. Fold in mascarpone cheese. Whip cream to stiff peaks in
another bowl. Gently fold into yolk mixture. Pour over genoise that has
been brushed with the espresso & smooth the top. Cover with plastic wrap,
freeze until firm, about 6-8 hours.

Repeat the layers until you have a layer of (starting on the bottom when
plated) génoise, cheese, genoise, cheese

Soften in refrigerator for 30 minutes to release the sides. Sift cocoa on
the top and serve.

Yields
12 Servings