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Categories:
water sugar Espresso brandy italian egg yolks sugar marsala wine sweet Mascarpone cheese heavy whipping cream heavy whipping cream sugar cinnamon coffee grounds
Viewed: 16 - Published at: 8 years agoIngredients
- 1 each pan di spagna baked, cooled
- 1/4 cup water
- 13 cup sugar
- 1/2 cup espresso, brewed very strong
- 1/4 cup brandy italian
- 3 each egg yolks
- 13 cup sugar
- 13 cup marsala wine sweet
- 1/2 pound mascarpone cheese room temperature
- 1 cup heavy whipping cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 x cinnamon
- 1 x coffee grounds
Method
- FOR THE SYRUP: Combine the sugar and water in a saucepan and bring to a boil.
- Cool and stir in the coffee and brandy.
- FOR THE FILLING: Whisk the yolks in the bowl of an electric mixer and whisk in the sugar and Marsala.
- Whisk over a pan of simmering water until thickened.
- Remove and beat by machine until cold.
- Smash the Mascarpone smooth in a bowl with a rubber spatula.
- Fold in the filling.
- Whip the cream and fold it in.
- Cut the Pan di Spagna into thin, vertical slices.
- Place a layer of the slices in the bottom of a gratin dish and soak with the syrup, using a brush.
- Spread with half the filling.
- Repeat with the Pan di Spagna, syrup and filling.
- Place a last layer of Pan di Spagna on the top and soak with the remaining syrup.
- Whip the cream with the sugar and spread it on the surface of the dessert.
- Decorate with the cinnamon and coffee grounds.
- Refrigerate several hours before serving.
