Ingredients:
1 - Hot Milk Sponge Cake (see recipe)
⅓ Cup - Sugar
2 TBSP - Instant Espresso
4 TBSP - Coffee Liqueur, divided (see notes for substitutions)
2 Tubs - Mascarpone (8 oz)
½ Cup - Sifted Powdered Sugar
1 Tsp - Vanilla
2 Oz - Semi-sweet baking chocolate, plus more for dusting top
1 Cup - Heavy Whipping Cream
Preparation:
Pour sugar, instant espresso, and 2 TBSP of the coffee liqueur into a saucepan.
Bring to a boil over medium heat, carefully and slowly swirling mixture as it’s heating.
Boil for 1 minute, then remove from heat and cool completely.
In a bowl, mix together softened mascarpone, sifted powdered sugar, and vanilla. Add 2 oz of grated chocolate and stir.
Cut cake into 3 layers. Place one layer in bottom of pan,
Brush ⅓ of coffee sugar mixture, then add half of the mascarpone mixture, spreading evenly with a knife to avoid breaking the cake.
Top with another layer, brushing half of remaining coffee sugar mixture.
Spread remaining mascarpone mixture, then top with last layer of cake, coating with the last of the coffee sugar mix.
In a mixer, whip together heavy whipping cream and remaining 2 TBSP of coffee liqueur.
Spread over top of cake, then dust with grated chocolate if desired.
Cool in refrigerator for about 3 - 4 hours.
Serve and enjoy!
Tips:
You can use lady fingers in place of the sponge cake.
For non-alcoholic versions, add water, or juice (apple, pineapple, or white grape juice work fine) to the sugar coffee mixture. You may add strong coffee to the whipping cream.
Be sure to sift powdered sugar before measuring for a more accurate measurement.
Get creative! Make 2 recipes of each component and assemble into a trifle dish by breaking up the cake into pieces and following the instructions for layering as above.
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