| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Olive, Garden | 6 | Servings |
INGREDIENTS
| 1 | 10-12" sponge cake 3" tall | |
| 3 | oz | Strong black coffee or: |
| Prepared instant espresso | ||
| 3 | oz | Brandy; rum or your favorite liqueur |
| 1 1/2 | lb | Cream cheese or: mascarpone* |
| 1 1/2 | c | Superfine or powdered sugar |
| Cocoa powder; unsweetened |
INSTRUCTIONS
Cream cheese or mascarpone should be at room temperature. Mescarpone is available at some Italian specialty food stores and some gourmet food stores. Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse. Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer. Set the second half of the cake on the bottom half and repeat the process ~ sprinkle the coffee/liqueur blend and spread with the remaining cream cheese. Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa. Refrigerate the cake for at least two hours before cutting and serving. From: The Olive Garden Italian Restaurant. Typed by Syd Bigger. Posted to recipelu-digest Volume 01 Number 517 by James and Susan Kirkland <kirkland@gj.net> on Jan 13, 1998
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