Espresso Mascarpone Cream

Submitted by Mom2 T

"This filling is perfect for a chocolate roulade recipe #37524 or as a topping for Jennifer Millar's Chocolate Budini recipe #46775 *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*"

 

• Ready In: 15mins
• Ingredients: 4
• Yields: 2 1/2 cups

ingredients

• 1⁄2 cup heavy cream
• 2 tablespoons espresso powder
• 6 tablespoons confectioners' sugar
• 2 cups mascarpone cheese

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

[Jangomango]

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

 

[rosslare]

Creamy and dreamy! Very smooth and nicely sweet filling.

 

[Lennie]

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.

 

[Katrina]

This filling was excellent, instead of the espresso powder, i used 1 tsp. instant coffee granules, 'cuz that's what I had, I used it on a dark chocolate cake w/this filling w/a cholate coffee glaze on top, for my mom's b-day b-day, it was to-die-for!!