Ingredients:
6 nos� � � � � � Egg Yolks
100 gms� � � �White Sugar
9 ml� � � � � � �Milk
35 gms� � � � �Heavy Cream
5 ml� � � � � � �Vanilla Extracts
350 gms� � � �Mascarpone Cheese
15 ml� � � � � �Rum
5 gms� � � � � �Unsweetened Cocoa Powder
Method:
- In medium saucepan, beat egg yolks and sugar with wire whisk until well mixed. Beat in milk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Boil and stir 1 minute; remove from heat.
- Pour into medium bowl; place plastic wrap directly onto surface of custard mixture. Refrigerate about 1 hour or until chilled.
- Add cheese to custard mixture. Beat with electric mixer on medium speed until smooth; set aside.
- In chilled medium bowl, beat whipping cream and vanilla with electric mixer on high speed until stiff; set aside.
- In small bowl, mix espresso and rum.
- Separate vanilla sponge in baking dish and brush with espresso mixture (do not soak) arrange half of the vanilla sponge in single layer. Spread half of the cheese mixture over sponge spread with half of the whipped cream. Repeat layers with remaining, cheese mixture and whipped cream. Sprinkle with cocoa. Refrigerate at least 6 to 8 hours to develop flavors but no longer than 24 hours. Store covered in refrigerator.
