Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: make espresso (you may use instant coffee to control the strength of your brew if you don't have an espresso maker.). add 1/2 cup of sugar to coffee and stir until dissolved. add disaronno and set aside. whip cream with sugar and vanilla until soft peaks form. fold cream into softened mascarpone. place a layer of sponge cake slices in the bottom of a 9x9 inch dish. sprinkle cake slices with half of the espresso syrup and spread half of the cheese filling on top. repeat for second layer. cover and chill for at least 8 hours or until the filling has settled. sprinkle a fine coating of cocoa powder on top and serve immediately.

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.