Desserts

In a mixing bowl, whisk the espresso, water and Grand Marnier together, set
aside.

In a mixing bowl, combine the Mascarpone and Marsala together and beat
until smooth.

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.

Remove from the heat, and without waiting beat this mixture into the
Mascarpone mixture. Set aside.

In two small additions, fold about 1/3 of the Mascarpone mixture into 2
cups whipped cream.

Then fold the whipped cream into the remaining Mascarpone mixture. Set
side.

In a standing electric mixer, beat the egg whites and salt on medium speed
until foamy.

Increase the speed and add the remaining 3 tablespoons sugar, beat until
glossy, not dry.

Fold the egg whites, all at once into the Mascarpone mixture.

Cut the sponge cake into thirds crosswise. Place one layer of the sponge
cake in a large loaf pan or a pan the size of the piece of sponge cake.
Moisten the cake with a third of the espresso mixture.

Top with a third of the Mascarpone mixture, spreading it out evenly.

Sprinkle generously with cocoa powder, and powdered sugar. Top with the
other half of the sponge cake layer. Moisten with the a third of the
espresso mixture. Top with a third Mascarpone mixture, spreading evenly.
sprinkle generously with the cocoa powder, and powdered sugar.

Top the Mascarpone mixture with the remaining sponge cake. Moisten the cake
with the remaining espresso mixture.

Spread the cake with the remaining Mascarpone mixture.

Top the cake with the remaining whipped cream. Garnish the cake with
espresso powder and espresso beans Refrigerate the cake, uncovered for 2
hours.