Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Prepare a 9x13 inch pan.
- Whip eggs and sugar until thick and pale. Fold in flour and salt. Bake sponge for 15-18 minutes. Cool and cut to size.
- Combine espresso, Marsala, and sugar to make the syrup.
- Cook egg yolks and sugar over a double boiler until thick (zabaglione). Cool slightly.
- Whip heavy cream to stiff peaks. Fold mascarpone into zabaglione, then fold in whipped cream.
- Layer sponge, syrup, and cream in a square pan or frame. Repeat.
- Chill for at least 6 hours or overnight.
- Dust with cocoa powder, slice, and garnish with a gingerbread heart before serving.
Notes
The long chilling time is essential for the cake to set properly for slicing. If you prefer not to use raw eggs, you can use pasteurized eggs or find a recipe for an eggless mascarpone filling, though it may be less rich.