- 5 oz Mascarpone cheese
- 1 egg yolk
- 1 oz sugar
- ½ lb sponge cake , or sponge fingers
- Alchermes liqueur to taste
- Cognac liqueur to taste
- Rum to taste
In a bowl, mix the three spirits and dilute with water to reach the desired level of alcohol. Stir in sugar, to taste.
Moisten the sponge cake in the spirits (or if you prefer to use the ladyfingers, dip them one by one).
Line a rectangular bread pan with plastic wrap. Then cover the bottom and sides with the moist sponge cake.
Beat the sugar with the egg yolk, then add the fresh mascarpone cheese and a tablespoon of rum.
Mix the ingredients until you have a firm cream.
Fill the mold lined with sponge cake with the mascarpone cream.
Cover with the remaining sponge cake (or ladyfingers), moistened as before.
Put the cake in the freezer to harden for at least 24 hours.
Turn out the cake on a serving dish and serve in slices.
Keep in mind that the mascarpone mixture does not release moisture, so it is important to wet sponge cake very well.