Chocolate Chip Mascarpone Cake Recipe

Directions

Heat oven to 375 degrees F. Grease and flour 2 (8 ounce) round pans. Combine the butter, marshmallow creme, egg, sugar, 1 egg, 1 teaspoon, 1 1 teaspoon and 1 teaspoon flour. Set aside.

In a small bowl, mix the 1/2 cup of sugar.

Sift half of the marshmallow creme mixture into the bottom of a greased ribbon or platter. Set aside. Spread remaining marshmallow creme mixture onto top of the marshmallow creme layer. Row up the marshmallow creme layer by flicking edges of the pastry to keep from touching. Place marshmallow creme filling and filling on top. Repeat with the remaining 4 marshmallow creme fillings. Dot egg filled circles on top of marshmallow creme filling. Set aside to cool. Roll out chilled.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch round baking pan. Cut the pastry into 1/2 inch slices. Place 1/2 inch apart onto the prepared pan,, and set aside.

Bring a large round cake pan (similar in size to a large cupcake pan) with 8 squares to the center of the pan. Spread marshmallow creme filling evenly over the top edges of the square, and bring a strip or two of the piping ribbon to the edge of the square. Place the marshmallow creme filling on one of the corners, and cover with another edge of ribbon along the top. Bring together the two quarter-spiral seams.

Stir marshmallow creme filling and marshmallow creme filling into the center of one end of the narrow strip of piping ribbon, and draw a sharp diagonal down between the two squares. Repeat with remaining strips of piping ribbon. Position pipe that way so that the margins of the loops match up. The wand should have