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sponge cake: Preheat oven to 350 degrees.
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grease and lightly flour a 9*13 inch sheet tray.
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heat milk and butter until the butter melts.
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stir the flour and baking powder together.
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put the eggs, sugar, and yolks, in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
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fold in the flour mixture and the milk.
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pour into prepared pan.
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bake 10-15 minutes or until done.
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9
Mascarpone cream: Combine the espresso, water and the Grand Marnier, set aside.
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10
combine the mascarpone and the rum in a large bowl, beat until smooth.
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In a medium bowl, beat the egg yolks, and 3 Tbsps of the sugar together until smooth.
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set over a hot water bath and beat for 3 minutes until light and foamy.
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remove from heat, and without waiting beat this mixture into the mascarpone mixture.
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set aside.
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15
whip the cream until the cream holds a firm shape.
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fold in vanilla.
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in two samll additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
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then fold the whipped cream into the remaining mascarpone mixture.
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Set aside.
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beat the egg whites and salt on medium until foamy.
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Increase the speed and add the remaining 3 Tbsps sugar,beat until glossy not dry.
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22
assembly: cut the sponge cake in half crosswise.
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place in a pan large enough to fit the halved sponge cake snugly.
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moisten the cake with half of the espresso mixture.
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top with half of the mascarpone mixture, spreading evenly.
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sprinkle generously with cocoa powder, and podwered sugar.
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top with other half of sponge cake layer.
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moisten with remaining mascarpone mixture, spreading evenly.
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sprinkle generously with cocoa powder and powdered sugar.
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Refrigerate, uncovered for two hours.
