Espresso Mascarpone Icebox Dessert Recipes

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ESPRESSO AND MASCARPONE ICEBOX CAKE



Espresso and Mascarpone Icebox Cake image

Oh My! This has got to be one of the easiest and most heavenly tasting cake I've ever made! I found this recipe on Epicurious...it's one of their highest-rated recipes of the month! You've gotta try this and don't substitute the wafers...some of reviewers used vanilla wafers instead because they can't find the chocolate wafers. Cooking time is chilling time.

Provided by Grace Lynn

Categories     Dessert

Time 9h20m

Yield 12 serving(s)

Number Of Ingredients 6

3 cups chilled heavy cream
1/2 cup sugar, plus
1 tablespoon sugar (total of 9 tablespoons)
1 cup mascarpone cheese, at room temperature
1 (9 ounce) box chocolate wafers, such as nabisco famous
1 tablespoon instant espresso powder

Steps:

  • Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes.
  • Reduce speed to low, then add mascarpone and mix until combined.
  • Spread 1 1/4 cups mascarpone mixture evenly in bottom of a 9 1/2- to 10-inch springform pan and cover with 14 wafers, slightly overlapping if necessary.
  • Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.
  • Spread remaining mascarpone mixture on top.
  • Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
  • Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
  • Pulse remaining chocolate wafers in a food processor until finely ground.
  • Beat remaining cup of cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
  • Remove foil and side of pan and frost cake all over with espresso cream.
  • Sprinkle edge of top lightly with wafer crumbs.
  • Serve cold.
  • Cake, without espresso cream, can be chilled up to 2 days.
  • Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.

Nutrition Facts : Calories 334.7, Fat 25, SaturatedFat 14.6, Cholesterol 81.9, Sodium 146.1, Carbohydrate 26.6, Fiber 0.7, Sugar 15.8, Protein 2.7

MOCHA CHOCOLATE ICEBOX CAKE



Mocha Chocolate Icebox Cake image

Provided by Ina Garten

Time 12h20m

Yield 8 servings

Number Of Ingredients 9

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
  • Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

ESPRESSO AND MASCARPONE ICEBOX CAKE



Espresso and Mascarpone Icebox Cake image

No cooking required for this dessert that needs to be assembled at least 24 hours-and up to three days-in advance.

Categories     Cake     Coffee     Cheese     Dessert     No-Cook     Quick & Easy     Frozen Dessert     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

3 cups chilled heavy cream
1/2 cup plus 1 tablespoon sugar
1 cup mascarpone cheese (about 9 oz) at room temperature
1 (9-oz) box chocolate wafers such as Nabisco Famous
1 tablespoon instant-espresso powder
Special Equipment
A 9 1/2- to 10-inch springform pan (about 26 cm)

Steps:

  • Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.
  • Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
  • Pulse remaining chocolate wafers in a food processor until finely ground.
  • Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
  • Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.

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  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, cocoa powder, vanilla, and cooled espresso. Mix on low speed to combine, then slowly raise the speed, until it forms firm peaks.
  • To assemble the cake, arrange the cookies flat in an 8-inch springform pan (I lined it with parchment paper, probably unnecessary) covering the bottom as much as possible — see photos for reference. Spread 1/3 to 1/4 of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another layer of cream. Continue layering cookies and cream until there are 3 to 4 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight or for 12 hours.
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