Total Time
15mins
Prep 15 mins
Cook 0 mins

This filling is perfect for a chocolate roulade Chocolate Roulade or as a topping for Jennifer Millar's Chocolate Budini Jennifer Millar's Chocolate Budini *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*

Directions

  1. Bring cream to a simmer.
  2. Remove from heat, stir in espresso powder and confectioner's sugar.
  3. Transfer to bowl and cool slightly.
  4. Whisk in mascarpone.
  5. Refrigerate until ready to use.

Reviews

(4)
Most Helpful

Awesome. Used this as the filling for your Chocolate Roulade. Used Medaglio d'Oro brand coffee expresso.

Jangomango May 11, 2003

Creamy and dreamy! Very smooth and nicely sweet filling.

rosslare February 09, 2008

Fabulous! Awesome flavour, great texture and mouth-feel (if that's really a word), simple to assemble. I tried it with the budinis, but found ice cream more suited to those. However, I put the leftover cream to good use as the filling in a chocolate layer cake. I used Ferrara instant espresso. This one has gone into my permanent file of "keepers"; thanks for recommending it when I asked for mascarpone recipes.

Lennie February 24, 2004

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