John Myers
Ingredients for 1 servings:
- 6 sheets of white gelatin
- 6 egg yolks
- 120 g sugar
- 750 g mascarpone
- 1 ½ tsp lemon(s) – zest, grated untreated
- 200 ml coffee (espresso, cold)
- 9 tbsp Amaretto
- 9 tbsp brandy
- 2 tbsp cocoa powder, dark
- 1 cake base, light (Vienna, 3 layers)
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
without baking
Soak the gelatin in cold water. Beat the egg yolks and sugar until light and creamy, then gradually stir in the mascarpone and lemon zest. Dissolve the gelatin and stir in drop by drop. Mix the espresso, brandy, and Amaretto and drizzle the bottom cake layer with about 1/3 of the mixture. Spread 1/3 of the mascarpone cream evenly over the base. Place the second cake layer on top and spread with the espresso and mascarpone cream. Then place the last cake layer on top and spread the remaining espresso and mascarpone cream, including a little mascarpone cream around the outside edge. Finally, sieve the cocoa powder evenly over the cake. Refrigerate the cake for 3-4 hours, but it can also be made the day before.
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