Recipe submitted by: Paul Pierce

Feel free to use Savoiardi biscuits (lady fingers) for this unbelievable cake. No cooking needed
cook 15 min

What's in it


2 cups mascarpone cheese
3 cups heavy whipping cream
1/4-cup confectioners' sugar
1/2 tsp. vanilla extract
4 tbsp. Espresso coffee
1 (10 in.) angel food cake
1/4 cup unsweetened cocoa powder

How to cook it


  • In a large bowl, combine mascarpone cheese, cream, sugar, vanilla, and coffee. Whip until stiff
  • Split sponge cake in half, creating a top and bottom layer; if you decide to use lady fingers, wet them with water, sugar and coffee and dispose them in a layer
  • Spread cream mixture on bottom layer, and replace top half of cake. Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder.