Wednesday, August 7th

Doughnut Tiramisu

3 cups mascarpone

1 cup confectioners' sugar

1/4 cup Marsala

3/4 cup heavy cream

2/3 cups water

5 teaspoons instant espresso

Six to eight doughnuts, preferably day-old glazed

Cocoa, for garnish

In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1/2 cup confectioners' sugar and Marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Set aside.

In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally until mixture has reduce by roughly a third (it should look slightly syrupy). Remove from heat and cool. Slice the doughnuts in half crosswise, and then again top to bottom, so that you have quartered each doughnut.

Arrange slices of doughnut in a single layer over bottom of a 2 quart oval or rectangular glass or ceramic dish, trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer. Add a third layer of doughnuts, and dollop the remaining mascarpone on top.

Cover with plastic and refrigerate until firm. Before serving sift cocoa evenly on top. Use a large scoop to serve on plates.