Cakes Cooking Recipes Desserts




Course Dessert
Cuisine Italian


  • 1 sponge cake -- 10 to 12"
  • 3 ounces coffee -- brewed strong
  • 3 ounces instant espresso powder
  • 3 ounces brandy or rum
  • 1 1/2 pounds cream cheese or mascarpone -- room temp
  • 1 1/2 cups powdered sugar
  • unsweetened cocoa powder


  • Cut sponge cake across middle forming two layers, each about 1 1/2 inches high
  • Blend coffee and brandy.
  • Sprinkle enough of mixture over bottom half of cake to flavor it strongly
  • Don't moisten cake too much or it may collapse on serving.
  • Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable.
  • Test sweetness during beating, adding more sugar if needed.
  • Spread cut surface of bottom layer with half of the cheese mixture.
  • Replace second layer and top this with remaining cheese mixture.
  • Sprinkle top liberally with sifted cocoa.
  • Refrigerate cake for at least 2 hours before cutting and serving.