Categories: Cakes, Italian 
      Yield: 8 servings 
  
      2    Egg yolks                           1    Genoese - (genoese) cake, 
    1/2 c  Sugar                                    -sliced in 3 layers 
      1 c  Mascarpone cheese                 1/4 c  Sugar 
      1 pt Whipping cream - chilled          3/4 c  Espresso - or strong coffee 
      1 ts Vanilla                             1 oz Rum 
           CAKE:                               2 tb Cocoa powder 
  
  This is very similar to the recipe in Andrea Appuzzo's book La Cucina di 
  Andrea's. 
   
  Number of Servings:   8 
   
  FILLING: 
   
  1.  Whisk egg yolks and 1/4 cup sugar together.  Whisk in the mascarpone 
  cheese. 
   
  2.  In a separate bowl, whip the cream, the rest of the sugar, and the 
  vanilla until almost stiff - NO PEAKS 
   
  3.  Fold the mascarpone cheese mixture into the whipped cream and continue 
  to whip, until stiff.  Set aside. 
   
  4.  Make a fully-dissolved syrup with 1/4 cup sugar, 2 Tbsp water, espresso 
  and rum. 
   
  5.  Brush a layer of the sponge cake with espresso mixture.  With a 
  spatula, smooth about half-inch thick layer of the mascarpone cheese 
  mixture on top.  Brush the second cake layer with espresso, and place it 
  espresso side down on the first layer.  Brush the top with espresso. Spread 
  on another half-inch of the mascarpone mixture. Repeat the procedure with 
  the third layer of cake.  Cover the top and sides of the cake with a thin 
  layer of mascarpone filling. 
   
  6.  With a sieve and a spoon, sprinkle the top of the cake with cocoa 
  powder.  Cover the sides of the cake with chocolate shavings. Refrigerate 
  at least three hours.  This cake does not hold up well when exposed to any 
  heat, so keep it cool 
   
  Serves eight. 
   
  From La Cucina di Andrea's - by Chef Andrea Apuzzo  89-63780 Published by 
  Cucina dell'ART, Inc. Andrea's Restaurant 3100 Nineteenth Street Metairie, 
  Louisiana 70002 
   
  Chef Andrea says, "This is a relatively new Italian dessert that is all the 
  rage in Italy and New York.  The original version was made with lady 
  fingers, and was scooped out in the manner of an English trifle. We took a 
  fresh approach to it by substituting sponge cake for the lady fingers. It 
  is so light that you don't eat it -- you inhale it." 
   
  Having enjoyed this wonderful creation, I can assure you that it also is 
  calory free.  (F.H.T) 
   
  From Fred Towner