Luscious layers. Boozy brilliance. A dessert that whispers Italian sophistication and screams, “I’m extra.”
🍰 Serves:
8–10 slices (or just you with a fork and no regrets)
⏱ Time Required:
1 hour hands-on · 4–6 hours chill time (overnight if you’re a saint)
Part 1: Sponge Cake Base (Genoise Style)
- 4 eggs
- 100g castor sugar
- 100g plain flour, sifted
- 25g cornflour
- Pinch of salt
- 1 tsp vanilla extract
Method:
- Preheat oven to 180°C. Line a 9-inch round cake tin with baking paper.
- Whisk eggs and sugar over simmering water until warm and frothy.
- Remove from heat, beat until thick and ribbony.
- Fold in sifted flour, cornflour, salt, and vanilla.
- Bake for 20–25 minutes. Cool and slice into layers.
Part 2: Liqueur Coffee Soak
- 180ml strong espresso
- 60ml Tia Maria
- 60ml Grand Marnier
- 15ml sugar syrup (optional)
Tip: Brush onto sponge — don’t flood it. Balance is key.
Part 3: Mascarpone Cream Filling
- 500g mascarpone
- 300ml thickened cream
- 4 egg yolks
- 100g castor sugar
- 1 tsp vanilla
- Zest of 1 orange
- Whisk yolks and sugar over double boiler until thick.
- Cool, fold into mascarpone and vanilla.
- Whip cream to soft peaks, fold in with zest. Chill briefly.
Part 4: Assembly
Sponge → soak → cream → repeat.
Finish with cream on top.
Chill for 4–6 hours or overnight. Hide behind veggies in fridge.
Part 5: Topping & Presentation
- Whipped cream rosettes
- Fresh strawberries
- White chocolate curls (optional)
Use a hot, dry knife for clean slices. No dragging!
👩🍳 Chef’s Notes:
- Tia Maria = deep coffee elegance.
- Grand Marnier = citrus lift.
- Orange + berries = perfect balance.
- This is mousse-style: fluffy, creamy, unforgettable.