(TORTA AL CAFFE)
Butter biscuits and espresso coffee make sublime additions to this
light and delicious cake. 4 jumbo egg yolks 1/2 C granulated sugar
1/2 C milk 1 C butter, softened 2 C powdered sugar 2 pkg (7.05 oz
each) imported butter biscuits 1 C cold espresso or very strong
coffee 2 T cocoa 12 maraschino cherries Beat together egg yolks and
granulated sugar in 2-quart saucepan on medium speed 30 seconds or
until well blended. Beat in milk. Heat to boiling over medium heat,
stirring constantly. Reduce heat to low. Boil and stir 1 minute.
Place plastic wrap or waxed paper directly onto milk mixture in
saucepan. Refrigerate about 2 hours or until cool. Beat butter in
medium bowl on high speed about 5 minutes or until light and fluffy.
Gradually beat in powdered sugar. Fold in egg mixture. Dip one-third
of the biscuits in espresso (do not soak). Arrange in single layer in
ungreased 13x9x2-inch pan. Spread one-third of the filling over
biscuits. Sprinkle with 2 teaspoons cocoa. Repeat 2 times. Cover and
refrigerate at least 3 hours. Garnish with cherries. (C) 1992 General
Mills, Inc.
Yields
12 Servings