WEEKDAYS 1e|12c|p

Nina Scavone's Summer Chocolate Chip Napoleon

Nina Scavone
Servings: 12
1 to 2 hr

Dig into this tasty dessert!

  • Ingredients
  • step-by-step directions
Nina Scavone's Summer Chocolate Chip Napoleon
  • For the Napoleon:
  • 7 Eggs
  • 2 cups Flour
  • 1 cup Sugar
  • 1 .5 ounces Limoncello
  • Pinch of salt
  • 1/2 cup Water
  • 1/2 cup Vegetable Oil
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cream of Tartar
  • For the Filling:
  • 1 pound Ricotta Cheese
  • 1/2 -1 cup Mini Chocolate Chips
  • 1 cup Mascarpone
  • 1 cup Confectioners Sugar
For the Icing:
  • 1 cup Confectioners Sugar
  • 1 .5 ounces Limoncello
  • 3 ounces Water
  • For the Napoleon: Combine flour, salt and baking powder. Sift at least three times.
  • Separate eggs (yolk and whites) into two separate clean bowls.  Add sugar and limoncello to egg yolks and beat with hand mixer for 2 minutes.
  • Add vegetable oil and water to egg yolks, then beat for 1 minute until combined.
  • Slowly and gently add in flour mixture until combined and fluffy – do not over mix.
  • Add cream of tartar to egg whites and beat until firm peaks form. Gently fold egg whites into flour mixture until combined.
  • Pour mixture into a clean, dry tube cake pan. Bake at 350F for one hour. 
  • Immediately remove cake from oven and invert onto a chilled wine bottle upside down to cool completely.
  • For the Filling: While cake is cooling prepare filling. Combine all ingredients in a bowl, fold together. 
  • For the Icing: Combine ingredients and stir until desired consistency is reached (you can use lemonade instead of limoncello).
  • When cake is completely cooled, cut it in half. Add filling to bottom layer. Top with other half of cake and drizzle with icing.
Similar categories: Desserts Courses & Meals
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