1 sponge cake pre made from a store or may use the recipe from Pan di Spagna
1/2 cup Marsala (sweet or semi secco)
4 ounces semisweet chocolate chopped and then melted
500 grams Mascarpone cheese
2 Tablespoons Confectioners sugar
1/2 cup black berries
confectioners sugar and cocoa powder to dust.
Line a round 6-cup pudding bowl with plastic wrap, letting the plastic wrap to hang over the edge of the bowl.
cut outer circle of sponge cake and then the inner circle into triangles.
Insert knife into the side and center part of the cake. Rotate cake so that the cake is cut into half. Take top half of cake and set aside then cut cake into eight triangle part’s. Arrange triangles (about 7) into the bowl so that they fit snuggly together. For the bottom half of the cake; Cut 1 inch around the edge so that the a smaller round center remains intact. Set both aside.
Drizzle 1/4 cup Marsala over 7/8 cake previously placed into bowl.
Melt chocolate. Combine with 1/2 of Mascarpone. Spoon into the cake lined bowl and evenly distribute the mixture, leaving hollow the center part of the cake.
Mix remaining part of Mascarpone with 2 tbsp confectioners sugar and 1/3 cup Marsala.
Combine marsala with mascarpone mixture.
Add berries of choice and combine. Spoon mixture into the center of the cake and evenly distribute.
Place cake ring ( 1 inch trimmed edge) onto outer top of cake and filling. Place cut out bottom circle into center of cake gently fitting it into center. Cover bowel with plastic and place into refrigerator for two hours.
Remove cake. First remove plastic from top of bowl. Place a plate upside down onto top of bowl and flip onto plate so that the Dome is right side up. Gently remove plastic. Dust cake with cocoa powder and confectioners sugar onto dome. Place half cherries around outside of cake to create effect of windows.
Eat Know How 