ESPRESSO & MASCARPONE ICE BOX CAKE
By á-6817
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
Details
Preparation
Step 1
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.
Review this recipe