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for the coffee dip 1 cups (240 cc) Italian espresso coffee 2 teaspoons sugar 1/2 cup (60 cc) coffee liquor (i.e. Kalua) for the mascarpone cream filling 4 egg yolks 1/2 cup (100 g) sugar 1/2 cup (120 cc) Marsala wine (if unavailable, substitute with another sweet wine like Port or Madeira) 1 lb (450 g) mascarpone cheese at room temperature 1 1/2 cup (360 cc) heavy whipping cream 1 oz (30 g) semi-sweet chocolate
Cut the sponge cake in slices about ¼ inch (6 mm) thick. Trim the short edges of the cake slices to make them even.
Line the inside of a bowl approximately 7 inches (18 cm) in diameter with the cake slices.
Dissolve the sugar in the espresso coffee. Combine the coffee liquor. Brush the cake slices with the coffee mix.
You can line the bowl with plastic wrap to facilitate the removal of the cake from the bowl before serving.
Trim the excess portion of the sponge cake.
Cut the slices in wedges, if necessary . . . .
. . . . to uniformly cover the surface of the bowl in a geometric design.
Fill the cake with the rest of the mascarpone cream until completely full. Cover the cake with the remaining sponge cake slices. Brush on the remaining coffee mix.