Freezer Espresso Mascarpone Cake

Recipe by chia2160
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes.
  • Reduce speed to medium and add mascarpone, extracts, mix until well blended.
  • Spray a 9-inch springform pan with cooking spray.
  • Layer 1 1/4 c mascarpone mix on bottom of pan.
  • Spread a layer of chocolate biscuits, about 14 over.
  • Repeat layer of mascarpone and wafers, finish with a layer of mascarpone.
  • Cover with foil and freeze for 1 hour.
  • Transfer to refrigerator and chill for 8 hrs or overnight.
  • Pulse remaining wafers in a processor until finely ground.
  • Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks, 3 minutes or so.
  • Remove foil and pan from cake.
  • Frost all over with espresso cream.
  • Sprinkle edges with wafer crumbs.
  • Serve cold.
  • Garnish with mint leaves and espresso beans, optional.
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