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1
In a mixing bowl, whisk the espresso, water and Grand Marnier together, set aside.
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2
In a mixing bowl, combine the Mascarpone and Marsala together and beat until smooth.
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3
In a medium bowl beat the eggs, yolks, and 3 tablespoons of the sugar together until smooth, set over a hot water bath and beat for 3 minutes until light and foamy.
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4
Remove from the heat, and without waiting beat this mixture into the Mascarpone mixture.
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5
Set aside.
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6
In two small additions, fold about 1/3 of the Mascarpone mixture into 2 cups whipped cream.
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7
Then fold the whipped cream into the remaining Mascarpone mixture.
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8
Set side.
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9
In a standing electric mixer, beat the egg whites and salt on medium speed until foamy.
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10
Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
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11
Fold the egg whites, all at once into the Mascarpone mixture.
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12
Cut the sponge cake into thirds crosswise.
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13
Place one layer of the sponge cake in a large loaf pan or a pan the size of the piece of sponge cake.
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14
Moisten the cake with a third of the espresso mixture.
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15
Top with a third of the Mascarpone mixture, spreading it out evenly.
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16
Sprinkle generously with cocoa powder, and powdered sugar.
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17
Top with the other half of the sponge cake layer.
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18
Moisten with the a third of the espresso mixture.
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19
Top with a third Mascarpone mixture, spreading evenly.
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20
sprinkle generously with the cocoa powder, and powdered sugar.
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21
Top the Mascarpone mixture with the remaining sponge cake.
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22
Moisten the cake with the remaining espresso mixture.
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23
Spread the cake with the remaining Mascarpone mixture.
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24
Top the cake with the remaining whipped cream.
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25
Garnish the cake with espresso powder and espresso beans Refrigerate the cake, uncovered for 2 hours
