This dessert is adored the world over, and for very good reason. There are a million variations out there; mine sticks pretty closely to the original from 1960s Italy -- but with a few of my own touches. House made ladyfinger sponge is soaked in strong coffee that's been "improved" with a little VSOP brandy. This alternates with a mascarpone cream: light, rich and flavored with dry Marsala wine. Then it's all wrapped up in a striped joconde sponge and topped with brute cocoa. The combination is absolutely swoon-worthy, and if you haven't had the cake version of the classic dessert, now is your chance! Decoration may vary slightly from photo. 9" cake, Serves 12-14 Contains: wheat, eggs, dairy, almonds, small amounts of alcohol Needs refrigeration until ~1 hour before service
