Recipe - Chocolate Sponge Slices

G. Granaroli XBRG76A
MM:MK VMXV03A
1 cup Mascarpone
One fourth cup Sugar
3 tablespoon Brandy
11 ounce Chocolate (your preference
I like semisweet)
4 To 5 tablespoon water
Filberts toasted & crushed

Beat the mascarpone, sugar and brandy with a wooden spoon. Cut a sponge
cake into little rectangles. Spread with mascarpone mixture and top with
another slice of cake to make a sandwich. Lightly press together. In a
double boiler, melt the chocolate with water. Remove from heat and before
it cools dip the little sandwiches and coat on all sides. Use a fork to
hold and a spoon to drip the choc. to cover all spots. Place on serving
dish and sprinkle with the chopped nuts. Refrigerate to harden outside.
Serve almost at room temp.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini