Ingredients
- 8 filling
- 3 layers
- 2 egg yolks
- 1 espresso
- 475 ml whipping cream (chilled)
- 180 gr espresso
- 150 gr sugar
- 120 gr mascarpone cheese
- 100 gr sugar (together)
- 30 ml water
- 30 gr rum
- 12 gr cocoa powder
- 4 gr vanilla
- 1 slice genoese
powder. Cover the sides of the cake with chocolate shavings. Refrigerate at least three hours. This cake does not hold up well when exposed to any heat, so keep it cool Serves eight. From La Cucina di Andrea's by Chef Andrea Apuzzo 89-63780 Published by Cucina dell'ART, Inc. Andrea's Restaurant 3100 Nineteenth Street Metairie, Louisiana 70002 Chef Andrea says, "This is a relatively new Italian dessert that is all the rage in Italy and New York. The original version was made with lady fingers, and was scooped out in the manner of an English trifle. We took a fresh approach to it by substituting sponge cake for the lady fingers. It is so light that you don't eat it -you inhale it." Having enjoyed this wonderful creation, I can assure you that it also is calory free. (F.H.T) From Fred Towner ----
