60 g Egg yolk 50 g Sugar 1 pn Vanilla 20 g Tia Maria 2 Leaves gelatin -(about 2 teaspoons) 250 g Mascarpone cheese 125 g Whipped cream
TOPPING:
120 g Espresso coffee 80 g Sugar 2 ds Amaretto 100 g Whipped cream -cocoa (optional) For cake, beat eggs and sugar until thick and lemon colored. When at ultimate volume, gently mix in flour by hand. Spread batter on a 20x20-cm baking tray and bake at 400C (200F) for 3 to 5 minutes. Remove from tray, and cut into three pieces 18/12-cm each. To make filling, beat together egg yolks, sugar, Tia Maria and vanilla. Soften gelatin in cold water, remove and melt over stove until completely dissolved. When egg mixture has reached full volume, stir in gelatin. Add mascarpone cheese and mix at high speed until mixture is a soft cream. Combine first four ingredients for topping. To assemble: spread two slices of sponge cake with filling and stack. Top with remaining layer of cake, then spoon topping mixture over all. Sprinkle with powdered cocoa (optional) and serve cut into squares. From the Post Hotel, Lake Louise, Alberta Calgary Herald, December 4, 1991 From: Fred Towner Date: 08-03-93