1. Preheat oven to 350°F 2. Genoise Sponge: Whisk sugar and eggs until at ribbon stage. Fold in melted butter. Then, fold in sifted flour and cocoa. Pour into lined Swiss roll pan and bake for 10 minutes. Allow to cool. 3. Filling: Mix sugar and egg yolks until fluffy. Add Mascarpone and wine; mix until smooth. 4. Assembly: Once sponge is cool, tear into chunks and press into bottom of a shallow dish. Mix the espresso and coffee liqueur together and drizzle over sponge. 5. Spread Mascarpone mixture over sponge layer then dust with cocoa and add chocolate shavings. 6. Refrigerate for at least one hour before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
