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1
Stir together the cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl; set aside.
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2
Put the egg yolks, 1/4 cup sugar, the espresso, and salt in the heatproof bowl of an electric mixer.
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3
Set the bowl over a pan of simmering water; whisk until thick, about 2 minutes.
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4
Transfer the bowl to an electric mixer fitted with the whisk attachment; beat on medium speed 2 minutes.
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5
Stir in the mascarpone and vanilla by hand until smooth.
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6
Stir in the torrone; set aside.
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7
Beat the cream with the remaining 3 tablespoons sugar in a clean mixing bowl until soft peaks form.
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8
Fold the whipped cream with a rubber spatula into mascarpone mixture.
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9
Refrigerate.
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10
Line a 10 x 5 x 3-inch loaf pan with plastic wrap and parchment paper, leaving an overhang on the sides.
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11
Pour one-third of the mascarpone mixture into the lined pan; even the layer with an offset spatula.
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12
Evenly top with half of the crumb mixture; press the crumbs gently.
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13
Repeat to make a second layer of mascarpone mixture and crumbs.
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14
Top with the remaining mascarpone mixture.
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15
Loosely fold over the parchment and plastic wrap.
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16
Freeze at least 3 hours, or overnight.
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17
To serve, let the cake stand at room temperature 10 minutes.
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18
Set the loaf pan in a larger pan; pour cold water into the pan to reach three-quarters up the sides of the loaf pan.
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19
Let stand 10 seconds.
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20
Holding the parchment, lift out the cake.
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21
Invert onto a plate; peel off the plastic and parchment.
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22
Let stand 10 minutes more before serving.
