8 cream-filled sponge cakes
(recommended: Twinkies)
1 cup unsweetened espresso or strong coffee
1 1⁄ 2 cups whipping cream
1/3 cup sugar
2 (8 3⁄ 4-ounce) packages mascarpone cheese, at room temperature
Vanilla wafer cookies, crushed
Chocolate wafer cookies, crushed
1*Cut the sponge cakes in half lengthwise and fit the bottom
halves into an 11×7×1 1⁄
2-inch pan. Drizzle with 1⁄2 cup of the coffee.
2*Whip the cream and sugar to soft peaks. Whisk the mascarpone
a bit to loosen it; fold in the whipped cream. Pour half of the mixture
over the sponge cakes and spread evenly. Make another layer with the
tops of the sponge cakes; drizzle with the remaining coffee. Spread
mascarpone mixture evenly over the sponge cakes.
3*If desired, gently place several different size round cookie
cutters on the surface of the mascarpone mixture. Carefully sprinkle
the crushed vanilla wafers into a few of the cookie cutters and the
crushed chocolate wafers into the remaining cutters. Gently remove
cookie cutters. Lightly cover and refrigerate at least 2 hours before
serving.
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