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3 cups mascarpone cheese
In medium bowl, use electric mixer set on medium speed. Beat the cheese, 1 cup sugar, and Marsala until well blended.
Add the cream and beat until fluffy, about 1 minute. Set aside.
In a small saucepan over high heat, combine water, remaining 1/2 cup sugar, and espresso powder. Bring to a boil, stirring occasionally. Remove from heat and cool.
Slice pound cake in 1/4" slices. In a 2-quart rectangular dish, arrange slices of cake in a single layer over bottom of dish, trimming to fit. Brush half of the cooled espresso mixture over cake. Spread 1/2 the mascarpone mixture evenly over the top. Repeat for a second layer.
Cover with plastic and refrigerate until firm. Before serving, sift cocoa evenly on top.
Poster's Notes:
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
1-1/2 cups confectioners sugar
1/4 cup Marsala
3/4 cup heavy cream
2/3 cup water
5 tsp. instant espresso
1 store bought butter pound cake
Cocoa powder
I have made the following and it is delicious. I have also made it using ladyfingers instead of the cake to make it more authentic.