Mocha Torte

Sweet, delicious, frozen torte, slightly "tipsy", thanks to the liqueur that infuse the sponge fingers (savoiardi) and full of aromas from the coffee and dark chocolate.
Whole pieces of chocolate hidden in cream, will surprise you with their crunchy texture.
If you like the combined flavor of the ingredients, do not hesitate to enjoy it now that the days of our life have become warm.

work: 01h:00'

time: 05h:00'

medium: 3/5

Ingredients (6 servings) 300 ml/10 fl oz milk 2 egg yolks 30 gr/ 2 large tbsp/ 1 oz cornstarch 1 tbsp instant coffee granules 170 gr /6 oz sugar 2×250 gr /2×9 oz mascarpone cheese 80 gr/ 3 oz dark chocolate 16 sponge fingers 8 tbsp baileys	Decoration 3-4 Amaretti biscuits or 1 sponge finger cocoa powder for dusting 200 ml/ 7 fl oz heavy cream 1 tbsp powdered sugar 20 gr/ ⅔ oz dark chocolate Cream preparation In a bowl add a small amount of milk, cornstarch and 2 egg yolks. Beat all together, for a while, to dissolve the cornstarch.	In a nonstick saucepan boil the milk and pour into the bowl with the mixture. Mix and pour it into the saucepan. Boil the mixture, stirring constantly, until well thickened. Remove from heat.
Add instant coffee and sugar. Stir to dissolve.	Add the mascarpone and mix well to smooth the mixture. Taste the sweetness and correct according to our tastes. Leave aside to cool slightly.	When the cream has cooled enough, cut the chocolate into small pieces and add to the warm cream.
Use greaseproof paper to cover the sides of a 20 cm/ 8" round pan. Grease the inside of the paper lightly. It will be easier to release. Put the 8 sponge fingers on the bottom of the round pan and wet with 4 tablespoons of baileys.	Pour half the cream on top and repeat with another layer sponge fingers, baileys and the remaining cream.	Crush the cookies with your hands and sprinkle over the surface of the torte. Cover and refrigerate for at least 4 hours, or even better overnight.
When it comes to serving beat the cream with a tablespoon of powdered sugar in a mixer on high speed until it turns into ​​whipped cream. The best way to have a tight whipped cream, is to have put the heavy cream and the mixer utensils in the freezer for 30 minutes.	Remove the torte from refrigerator, remove the sides, sprinkle with cocoa powder over the surface, and take the wax paper out with your hand. Place the torte on a platter.	Using 2 spoons decorate the surface of the torte with whipped cream, sprinkle a little more cocoa and add a small piece of chocolate on top of each "hill" cream.

Slice and serve one on each plate, though many will ask for second serving.
It is hard to resist such a tasty "sin". Light, tasty and straight from our fridge!