Ingredientes para Freezer Espresso Mascarpone Cake
- 3 cups heavy cream
- 9 tablespoons granulated sugar
- Almond Extract
- Vanilla Extract
- Mascarpone Cheese
- Chocolate Wafers
- Instant Espresso Powder
- Nonstick Cooking Spray
- Chocolate
- Espresso Beans
- Mint Sprig
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Como fazer Freezer Espresso Mascarpone Cake
- Beat 2 cups heavy cream with 6 tablespoons granulated sugar using a mixer for 4 minutes until soft peaks form.
- 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.
- Generously spray a 9-inch springform pan with cooking spray.
- Spread 1 1/4 cups of the mascarpone mixture evenly onto the bottom of the prepared pan.
- Arrange a layer of approximately 14 chocolate sandwich cookies (about 1 1/2 cups) over the mascarpone layer.
- Repeat layers: mascarpone mixture, then cookies, finishing with a layer of mascarpone mixture.
- Cover the springform pan tightly with aluminum foil.
- Freeze for at least 1 hour.
- Transfer the cake to the refrigerator and chill for 8 hours or overnight.
- While the cake chills, pulse the remaining chocolate sandwich cookies (about 1/2 cup) in a food processor until finely ground. Set aside.
- 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).
- Remove the foil and the cake from the springform pan.
- Frost the entire cake with the espresso whipped cream.
- Sprinkle the edges of the cake with the reserved crushed cookies.
- 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
