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Prepare the mascarpone and whipped cream at least one day in advance and refrigerate. Bake vanilla cake in a 9x13 prepared baking dish. I bake the cake a little longer to make sure it's nice and firm. Leave it in the dish to cool.


* Add the mascarpone, whipped cream, vanilla, 2 oz of rum, and 2 oz of espresso.

* Beat with electric whisk until creamy


* Mix the rest of the rum and coffee

* Pour evenly over cooled cake

* Spread the filling over cake

* Sift the cocoa over the top

* Refrigerate until firm

* Cut and enjoy

Added By: AFresh1