This version of the classic Italian dessert uses sponge cake instead of the typical ladyfingers.
2 cups mascarpone cheese
3 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
3 tablespoons coffee liqueur
1 teaspoon instant coffee
1 (10-inch) sponge cake
1/4 cup unsweetened cocoa powder
- Combine in a large bowl, mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and instant coffee. Whip until stiff.
- Split sponge cake in half, creating a top and bottom layer. Spread cream mixture on bottom layer, and replace top half of cake.
- Refrigerate for 1 hour.
- Just before serving, dust top of cake with cocoa powder.
Makes 12 servings.