Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: blend the coffee or espresso and liqueur together. cut sponge cake in half to for two disks. sprinkle the bottom half of the cake with 2oz of the coffee liqueur blend. mix the mascarpone cheese with the sugar and beat until the sugar is completely dissolved and the cheese is light and spreadable. spread half of the cheese mixture on the cake. set the second half of the cake on the bottom half and sprinkle with the remaining coffee liqueur blend and spread the rest of the cheese mixture on top. dust cocoa powder lightly. refrigerate for at least 2 hours before cutting and serving.

Target recipe: in bowl, beat egg yolks with sugar till light about 5 minutes. whisk in 1/2 cup coffee and 1 tbsp brandy or almond extract. transfer to double boiler, over gently simmering water, whisk for about 7 minutes, till thickened. let cool. beat cheese till smooth, fold into egg mixture. whip cream, stir 1/4 into egg mixture. fold in remaining cream. combine remaining strong coffee and 1 tbsp brandy or almond extract. arrange 1/2 of ladyfingers in 11x7" glass baking dish, brush with half of coffee mixture. spread with half of cream mixture. repeat layers. top with chocolate. cover and refrigerate overnight. can be frozen for up to 2 weeks, let defrost in refrigerator for 24 hours. the amount of liquor in this recipe has been reduced.