ESPRESSO & MASCARPONE ICE BOX CAKE

ESPRESSO & MASCARPONE ICE BOX CAKE
ESPRESSO & MASCARPONE ICE BOX CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups chilled heavy cream

  • 1/2

    cup plus 1 tablespoon sugar

  • 1

    cup mascarpone cheese (about 9 oz) at room temperature

  • 1

    box chocolate wafers (Nabisco Famous)

  • 1

    tablespoon instant-espresso powder

  • spring form pan

Directions

Beat 2 cups cream with 6 tables. sugar until holds soft peaks. Add mascarpone and mix until combined. Spread 1/3 mixture evenly on bottom of spring form pan & cover with wafers (about 14). Repeat again with mixture and wafers. Spread remaining mascarpone mixture on top. Smooth and cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator & chill, cover, until sharp knife inserted into center cuts through softened wafers easily. (about 8 hours) Finely ground remaining chocolate wafers. Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar until cream holds peaks. Remove foil and side of pan & frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.

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