Ingredients:
5 large eggs
1 cup black coffee
1 3/8 cup superfine sugar
4 tablespoons brandy
1 cup all purpose flour
1 tablespoon unsweetened cocoa
2 cups mascarpone cream cheese
1 ¼ cup whipping cream lightly whipped
5 drops of vanilla extract
chocolate dust for decoration
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Preheat oven to 400°F (200°C).
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Grease and arrange 2 (13 X 9 inches) jelly roll pans with parchment paper
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Mix eggs and ¾ cup sugar and Whisk for 5 minutes until Pale, thick and creamy.
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Sift the flour and add 2 tablespoons of hot water.
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Fold in with a spatula and divide the batter between 2 pans
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Bake for 20 minutes until golden and firm. Let it cool for about 10 minutes.
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Grease an 8 inch round spring form cake pan.
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Mix the cheese, vanilla and remaining sugar. Cover it and refrigerate it.
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Mix the coffee and brandy and set it aside
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Using the cake pan as a stencil, cut out 1 whole circle and 2 half circles from each sponge
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Place the full circle sponge in the bottom of the pan.
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Spread 1/3 of the coffee and brandy mixture on it.
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Spread ½ of the cheese mixture also on it.
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Place the 2 half circle on top and spread the ½ of the balance coffee and the remaining cheese mixture on it.
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Top with the remaining sponge circle and spread over the remaining coffee.
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Cover and refrigerate for about 2 hours.
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Remove from the pan.
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Dust with cocoa and decorate with whipped cream and chocolate dust.
