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• Unsalted butter for buttering pan
• 1 cup cake flour
• 1/4 teaspoon baking powder
• 3 eggs
• 8 additional egg yolks
• Approximately 1 cup granulated sugar
• 1 1/2 tablespoons honey
• 1 teaspoon grated lemon peel
• 1/4 cup Marsala
• 8 ounces Mascarpone cheese
• 1 1/4 cups heavy cream
• 6 tablespoons confectioner's sugar (powdered)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup brewed espresso
• 1/2 cup dark rum

In a double boiler over simmering water, whisk together 3 whole eggs, 3 additional egg yolks, 2/3 cup granulated sugar, honey and grated lemon peel. Stir continuously until the mixture is 120 degrees or hot to the touch. Pour the hot mixture into a mixing bowl and beat with mixer on high speed until it triples in volume and resembles a mousse - about 10 minutes.

Gently pour the flour/baking powder mixture over the egg mixture. Using a clean whisk, gently fold the two mixtures together until no lumps remain.

Pour the batter into a pan and bake 30-40 minutes or until an inserted toothpick comes out clean. Set on wire rack and immediately remove sides. Let rest 10-15 minutes then remove the pan bottom and parchment paper. Let completely cool.

Making zabaglione, cream and coffee layers: To make zabaglione, in the top of a double boiler that is not on heat, beat together 4 egg yolks and 1/4 cup sugar for 5 minutes on high speed. Set over barely simmering water. Add Marsala and continue to beat until the mixture triples in volume and holds soft-peaks (approximately 3 to 4 minutes.)

Remove from heat and continue mixing on high speed for 6 minutes, until the mixture has slightly cooled. Set aside zabaglione mixture.

To make mascarpone cream mixture, place the cheese in a bowl and beat at medium speed until smooth. In a large bowl, beat the cream on medium speed until it reaches soft peaks. Add the cheese, confectioner's sugar, 1 egg yolk and vanilla to the cream and continue to beat to stiff peaks stage. Set the mascarpone mixture aside.

To make the coffee mixture, combine espresso, 1 tablespoon granulated sugar, rum and stir well until sugar is dissolved. Set aside.

Slice the torta horizontally into 3 layers with a sharp serrated knife. Place one torta layer into a flat clear bowl or casserole that's slightly larger than the torta's diameter. Brush 1/3 of the coffee mixture over the torta layer. Spread 1/3 of the mascarpone cream evenly over coffee-topped torta. Spread 1/3 of the zabaglione layer over the mascarpone layer - spreading evenly. Repeat with other torta layers, coffee mixture, mascarpone cream and zabaglione mixture. Top with cocoa evenly sifted over the top.

Cover and refrigerate 4-6 hours before serving. Can be held in refrigerator for 3 days. Makes 12 servings.