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

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.