Ingredients
- 41 pm beans
- 8 balloon-shaped wineglasses
- 6 egg yolks
- 6 dry marsala
- 3 espresso coffe (finely ground)
- 1 mascarpone (room temp)
- 1 layer sponge cake (cut)
- 3/8 brewed espresso coff (freshly)
- 5/8 c whipping cream (chilled)
- 9 tb sugar
- 9 tablespoons sugar
- 1/4 c dark rum
- 3 tb shaved bittersweet chocolate
- 2 tablespoons sugar in bowl to soft peaks
- 1 ts vanilla extract
desserts. Refrigerate until chilled at least 30 minutes and up to 3 hours. NOTE: Instead of 12x6x1 layer sponge cake cut into eight 3 squares you may use a 9 round sponge cake cut into 8 wedges. Take all the time you need to enjoy this scrumptious recipe! Rita in ever so sunny and beautiful Scottsdale....02/22/92
