Ingredients
Sponge
flour
140g
4.90oz
0.56cup
9.38tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
butter
110g
3.85oz
0.44cup
7.37tbsp
egg
3pc
Soaking
espresso
200ml
6.60fl oz
0.80cup
13.40tbsp
The cream
mascarpone
250g
8.75oz
1cup
16.75tbsp
whippng cream
200g
6.76fl oz
powdered sugar
70g
2.45oz
0.28cup
4.69tbsp
Method
Sponge
- Whip the room temperature butter with sugar, the mass should brighten and increase. Add the eggs one at a time, and stir.
- Sift the flour, knead with a spatula until smooth.
- Transfer the batter to a baking tin, and bake at 356F (180C) for 15-20 minutes. Check the readiness with a skewer, it should be dry.
- Leave the biscuit to cool without taking it out of the tin.
- Cut the cooled sponge into 2 parts.
The cream
- Start whipping cold cream at low speed (for 2 minutes). Then gradually increase the speed, and add the powdered sugar. The mass should become denser.
- Add the mascarpone (or cream cheese), and mix until combined - literally a minute, do not knead for a long time!
Assembly
- Soak the sponge layers, and grease with cream.
- Let the finished dessert stand in the fridge for 1 hour, and decorate with cocoa before serving.
