Ingredients
Sponge
Egg White 1
Egg Yolk 1
Sugar 50 gm
Refined Flour 50 gm
Baking Powder 1 gm
Cream Mix
Egg Yolk 1
Powder Sugar 10 gm
Mascarpone 40 gm
Whipped Cream 60 gm
Express Shots 30 ml
Rum 5 ml
Biscotti 15 gm
Coffee Ice Cream 30 gm
Preparation
Make the sponge with egg white, egg yolk, sugar, refined flour and baking powder. In a medium saucepan, whisk together egg yolks and sugar until well blended. In a medium bowl, beat cream until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. In a small bowl, combine coffee and rum. Poured it over the sponge. Spread mascarpone mixture on sponge. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set. Cut it in to rectangle served with biscotti, coffee ice cream and espresso shots.
(Courtesy: Chef Swatantra Gautam, Executive Chef, Azaya Beach Resort, Goa)