Espresso-Mascarpone Cream - ATK

By norsegal8

Makes about 2 1/2 cups
Mascarpone is a fresh Italian cheese that is supple and spreadable. It is sold in small containers in some supermarkets as well as most gourmet stores, cheese shops, and Italian markets. This makes enough to fill the bittersweet chocolate roulade cake.

Ingredients

• Published November 1, 2000.
• 1/2 cup heavy cream
• 2 teaspoons espresso powder
• 6 tablespoons confectioners' sugar (1 1/2 ounces)
• 16 ounces mascarpone cheese (about 2 cups)

Details

Servings 3

Preparation

Step 1

1. Bring cream to simmer in small saucepan over high heat. Remove from heat and stir in espresso and confectioners’ sugar; cool slightly.

2. With rubber spatula, beat mascarpone in medium bowl until softened. Gently whisk in cooled cream mixture until combined. Cover with plastic wrap and refrigerate until ready to use.