Freezer Espresso Mascarpone Cake Recette

Indulge in this decadent No-Bake Freezer Espresso Mascarpone Cake! Adapted from a gourmet recipe, this chilled dessert is incredibly delicious and a breeze to make – no oven required! The creamy mascarpone layers, rich espresso flavor, and crunchy wafer crust create an unforgettable taste sensation. Prepare it a day ahead for optimal flavor and texture. Perfect for special occasions or a sophisticated treat any time.

Préparation 60 min
Cuisson 1460 min
Calories 503.6 kcal
Protéines 8g
Note Soyez le premier
Freezer Espresso Mascarpone Cake 85

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Freezer Espresso Mascarpone Cake

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Comment préparer Freezer Espresso Mascarpone Cake

  1. Beat 2 cups heavy cream with 6 tablespoons granulated sugar using a mixer for 4 minutes until soft peaks form.
  2. Reduce mixer speed to medium. Add 16 ounces mascarpone cheese and 1 teaspoon vanilla extract (or other extracts of your choice). Mix until well blended and smooth.
  3. Generously spray a 9-inch springform pan with cooking spray.
  4. Spread 1 1/4 cups of the mascarpone mixture evenly onto the bottom of the prepared pan.
  5. Arrange a layer of approximately 14 chocolate sandwich cookies (about 1 1/2 cups) over the mascarpone layer.
  6. Repeat layers: mascarpone mixture, then cookies, finishing with a layer of mascarpone mixture.
  7. Cover the springform pan tightly with aluminum foil.
  8. Freeze for at least 1 hour.
  9. Transfer the cake to the refrigerator and chill for 8 hours or overnight.
  10. While the cake chills, pulse the remaining chocolate sandwich cookies (about 1/2 cup) in a food processor until finely ground. Set aside.
  11. In a separate bowl, beat the remaining 1 cup heavy cream with 1 tablespoon instant espresso powder and 3 tablespoons granulated sugar until stiff peaks form (about 3 minutes).
  12. Remove the foil and the cake from the springform pan.
  13. Frost the entire cake with the espresso whipped cream.
  14. Sprinkle the edges of the cake with the reserved crushed cookies.
  15. Serve cold. Garnish with fresh mint leaves and espresso beans (optional).

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

95g

Fat

109g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Pies And Tarts Desserts Eggs Dairy 1 Day Or More Easy No Cook Beginner Cook Vegetarian Cakes Pies Cheese Freezer Dietary Oamc Freezer Make Ahead Equipment Number Of Servings Technique

Questions fréquentes

Combien de temps faut-il pour préparer Freezer Espresso Mascarpone Cake ?

Freezer Espresso Mascarpone Cake prend environ 1520 minutes du début à la fin — environ 60 minutes de préparation et 1460 minutes de cuisson.

Combien de calories contient Freezer Espresso Mascarpone Cake ?

Freezer Espresso Mascarpone Cake contient environ 503.6 calories par portion, avec environ 8 g de protéines, 13 g de glucides et 57 g de lipides.

De quels ingrédients ai-je besoin pour Freezer Espresso Mascarpone Cake ?

Les principaux ingrédients de Freezer Espresso Mascarpone Cake sont Heavy Cream, Sugar, Almond Extract, Vanilla Extract, Mascarpone Cheese, Chocolate Wafers. Consultez la liste complète avec les quantités ci-dessus.

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