TORTE
1    1/2"-thick layer classic
-genoise -or-
1    9" diameter sponge cake
1/4 c  Hot strong espresso coffee
-with some added rum
2 tb Sugar
9    Egg yolks
1 c  Sugar
1 1/2 lb Masarpone cheese (an italian
-cream cheese); at room
-temperature
1 1/2 c  Chilled whipping cream

-ESPRESSO SAUCE-
1/4 c Hot strong espresso coffee
3 tb Sugar
1 c Chilled whipping cream;
-beaten to stiff peaks
Garnish: unsweetened cocoa
-powder

ESPRESSO SAUCE: Combine coffee and sugar. Bead whipping cream until stiff
peaks form; fold into coffee/sugar mixture.

Line bottom of a 9″ springform pan w/ 2 1/2″ up the sides with genoise
layer.

Combine espresso and 2 Tblsp sugar in small bowl. Stir until sugar
dissolves. Cool. Brush over genoise. Do not drench the genoise/sponge
layer! Combine yolks & 1c sugar in large metal bowl. Set over a pan of
simmering water, and whisk until just warm to the touch, about 3 minutes.
Remove & using a mixer, beat yolks until pale yellow and tripled in volume,
about 5 minutes. Fold in mascarpone cheese. Whip cream to stiff peaks in
another bowl. Gently fold into yolk mixture. Pour over genoise that has
been brushed with the espresso, & smooth the top. Cover with plastic wrap,
freeze until firm, about 6-8 hours.

Repeat the layers until you have a layer of (starting on the bottom when
plated) geniose, cheese, genoise, cheese

Soften in referigartor for 30 minutes to release the sides. Sift cocoa on
the top and serve.