Freezerespressomascarponecake Recipes

ESPRESSO AND MASCARPONE ICEBOX CAKE

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.

FREEZER ESPRESSO MASCARPONE CAKE

Steps:

• 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.

ESPRESSO AND MASCARPONE ICEBOX CAKE

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.