Prep 2 mins
Cook 10 mins
Mascarpone is a fresh Italian cheese that is supple and spreadable. It is sold in small containers in some supermarkets as well as most gourmet stores, cheese shops, and Italian markets. This makes enough to fill the bittersweet chocolate roulade cake.
- 59.14 ml heavy cream
- 9.85 ml whole espresso beans (finely ground about 1 tablespoon ground)
- 44.37 ml confectioners' sugar
- 233.88 g mascarpone cheese (generous 1 cup)
- Bring cream to simmer in small saucepan over high heat. Off heat, stir in espresso and powdered sugar; transfer mixture to medium bowl and cool slightly. Whisk in mascarpone until smooth. Cover with plastic wrap and refrigerate until ready to use.