3/4 cup sugar
1/2 cup strong coffee
8 oz. mascarpone cheese or cream cheese, softened
1 frozen Sara Lee Pound Cake (16 oz.), cut into 18 slices
2 cups whipping cream
2 tablespoons powdered sugar
1/2 teaspoon cocoa powder
In medium saucepan, combine eggs, 1/2 cup sugar and 1/4 cup coffee. Using a wire whisk, beat egg mixture over medium-low heat 3-5 minutes until mixture is frothy and thickened; let cool. In small cup, combine remaining 1/4 cup sugar and 1/4 cup coffee. In medium bowl, combine mascarpone cheese and egg mixture; beat with electric mixer until smooth.
Lay 9 slices pound cake on bottom of 11 1/2×8-inch pan. Brush with half of the coffee mixture. Spoon cheese mixture over cake and place remaining cake slices on top; brush with remaining coffee mixture. In medium bowl, beat whipping cream and powdered sugar with electric mixture until soft peaks form; spread over cake and sprinkle with cocoa. Refrigerate 3-4 hours. Serves 12.