Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Alcohol
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---DOTTIE CROSS TMPJ72B---
1 pk Butter golden cake mix
6 lg Egg yolks
1/2 c Sugar + 3 tbls
2/3 c Dry Marsala
16 oz Cream cheese -- room temp
1/2 c Sour cream
1 c Whipping cream -- chilled
1/2 c Water
2-1/2 ts Instant espresso powder
2 tb Coffee liqueur
1/2 c Semisweet chocolate -- grated
A cross between cheesecake and trifle, this Italian
dessert is ideal for a crowd because it serves a lot
of people, it is completed a day ahead...and everyone
loves it.
Preheat oven to 350 . Butter and flour 9" diameter
cake pan with 1-1/2" high sides. Prepare cake mix
according to package directions. Pour half of batter
(about 3 cups) into prepared pan; bake remaining
batter as cupcakes. Bake until tester inserted into
center of cake comes out clean, about 20 minutes.
Transfer to rack and cool 10 minutes. Invert cake onto
rack & cook completely. Whisk yolks and 1/2 cup sugar
in top of double boiler. Gradually whisk in Marsala.
Whisk over boiling water until mixture triples in
volume and thermometer registers 160 , about 4
minutes. Remove top of double boiler from over water.
Cool Marsala mixture to room temperature, whisking
occasionally. Using electric mixer, beat cream cheese
and sour cream in large bowl until fluffy. Gradually
beat in Marsala mixture. Using electric mixer with
clean dry beaters, beat cream and 2 tbls sugar in
medium bowl until stiff peaks form. Gently fold
whipped cream into cheese mixture in 2 additions. Stir
water, espresso powder, coffee liqueur and remaining 1
tbls sugar in small bowl until espresso and sugar
dissolve. Using serrated knife, cut cake in half
horizontally. Brush cut side of 1 half with 1/4 of
espresso mixture. Place espresso side down in 9"
diameter glass souffle dish. Brush top of cake in dish
with 1/4 of espresso mixture. Spread cheese mixture
over cake. Brush cut side of remaining cake piece with
1/4 of espresso mixture. Place espresso side down atop
cheese. mixture. Brush top of cake with remaining
espresso mixture. Sprinkle chocolate over cake. Cover
and refrigerate overnight.
