This luxurious cake whips up real cream, mascarpone cheese and buttery caramel into a smooth, velvety mousse which is twice-layered on moist espresso-soaked sponge cake. Soft, sweet ladyfingers surround the cake’s edge, and the final show stopping touch is a rich swirl of caramel on top.
Thaw cake for a minimum of 5 hours in the refrigerator. Do not thaw at room temperature or in the microwave. For best presentation of slices, use a sharp knife that was run under hot water for a few minutes and cut cake just before fully thawed. Keep refrigerated. Cake should be served cold.
