This recipe is also from Frank Stitt's Bottega Favorita cookbook. The first time I made it, I didn't follow the recipe because I was a little concerned about the raw eggs that form the rich custard between the layers of Polenta Pound Cake. However this time I decided to make it just like the cookbook instructs. This is my favorite dessert from Bottega. For the eggs, I used cage-free, hormone-free eggs from Whole Foods. I won't lie and say this recipe is easy. It's true that it isn't difficult to make, but you spend a lot of time beating egg whites to form soft peaks, so it certainly takes a while. I don't have an espresso maker, so I bought two shots of espresso from Starbucks to mix with the coffee. Our supper club really enjoyed it and Andy said he liked it even better the next day. Enjoy!
9 eggs, separated
2 1/2 cups sugar
2 (8-oz.) containers mascarpone cheese, softened
1/2 Polenta Pound Cake, cut into slices
2 shots espresso
1 cup strong black coffee (I used my current favorite: O'Henry's Jazzy Java.)
Shaved bittersweet chocolate
1. Whisk together egg yolks and sugar until thick and creamy. Stir in the mascarpone just until combined.
2. In a separate bowl, whisk the egg whites until soft peaks form. Gently fold egg whites into mascarpone mixture.
3. Arrange a layer of cake slices in the bottom of a 13- x 9-inch baking dish. Combine espresso and coffee, and spoon half of mixture over cake slices. Top with half of egg mixture; sprinkle with shaved chocolate. Repeat layers once. Cover and chill overnight.