Ingrédients pour Espresso And Mascarpone Icebox Cake
- Heavy Cream
- 9 tablespoons granulated sugar
- Mascarpone Cheese
- Chocolate Wafers
- Instant Espresso Powder
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Comment préparer Espresso And Mascarpone Icebox Cake
- Beat 2 cups heavy cream with 6 tablespoons granulated sugar in a bowl using an electric mixer on medium speed until soft peaks form (2-4 minutes).
- Reduce mixer speed to low, add 16 ounces mascarpone cheese, and mix until fully combined.
- Spread 1 1/4 cups of the mascarpone mixture evenly in the bottom of a 9 1/2- to 10-inch springform pan. Top with 14 chocolate wafers, slightly overlapping if needed.
- Spread another 1 1/4 cups mascarpone mixture over the wafers, followed by another layer of 14 chocolate wafers.
- Spread the remaining mascarpone mixture evenly over the top layer of wafers.
- Smooth the top with a metal offset spatula. Cover the pan with foil and freeze for at least 1 hour until firm.
- Transfer the cake from the freezer to the refrigerator and chill for 8 hours, or until a sharp knife inserted into the center cuts through the softened wafers easily. Keep covered.
- Pulse the remaining chocolate wafers in a food processor until finely ground.
- In a separate bowl, beat 1 cup heavy cream with 1 teaspoon espresso powder and 3 tablespoons granulated sugar on medium speed until stiff peaks form (about 3 minutes).
- Remove the foil and springform pan sides. Frost the cake completely with the espresso whipped cream.
- Sprinkle the edge of the top lightly with the finely ground wafer crumbs.
- Serve chilled. The unfrosted cake can be chilled for up to 2 days. The frosted cake can be prepared up to 4 hours ahead and chilled, loosely covered with foil.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
63g
Fat
73g
Carbs
8g
