Rob Shaw/Bauersyndication.com.au
Ingredients
Method
1.In a large bowl, whisk egg yolks together with 2 tablespoons caster sugar and vanilla until thick and pale. Whisk mascarpone through to combine.
2.In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining caster sugar, then whisk until thick and glossy, and sugar dissolves. Fold into mascarpone mixture until combined.
3.In a shallow dish, combine coffee and Cointreau.
4.Using a large, serrated knife, split cake in half horizontally. Place two halves cut-side up on a cake board. Brush each lightly with coffee mixture, then spread a little mascarpone cream over.
5.Dip biscuits into coffee mixture and arrange over mascarpone cream, trimming to fit. Pipe or spread half the remaining mascarpone cream over the top. Repeat with remaining cake, syrup, biscuits and mascarpone cream.
6.Dust top of cake with cocoa powder, decorating with orange slices and chocolate curls (see tip) to serve.
Note
- To make curls, microwave a large slab of cooking chocolate, flat-side up, for 20 seconds. Shave slowly with a vegetable peeler to form curls.
