Mix mascarpone yogurt eggnog and vanilla sugar until creamy. Spread the bottom of a rectangular dish (capacity approx. 12 liters) with half of the chocolate sponge. Mix the almond liqueur and espresso and drizzle half evenly over the sponge. Spread half of the mascarpone cream on top. Cover with the other half of sponge cake. Drizzle with the remaining espresso-liqueur mixture and spread with the mascarpone cream.
Refrigerate for a few hours or possibly overnight. Dust with cocoa.
Nutritional values :per unit 470 calories 30 g fat
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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