(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.
From
Yields
12 Servings