ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
- Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.
ESPRESSO AND MASCARPONE ICEBOX CAKE
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
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.
FREEZER ESPRESSO MASCARPONE CAKE
Adapted from Gourmet, this is delicious and doesn't heat up your kitchen, as it is no bake. Just make it a day in advance for best results.
Provided by chia2160
Categories Pie
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 11
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
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
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
FROZEN ESPRESSO CHEESECAKE
This novelfrozen variation on cheesecakeuses mascarpone cheese. It'sflavored with coffee and chocolate cookies, and studdedwith nuggets of torrone, anItalian nougat candy made ofegg whites, nuts, and honey.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes one 10-by-5-inch cake
Number Of Ingredients 10
Steps:
- Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl; set aside.
- Put egg yolks, 1/4 cup sugar, the espresso, and salt in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk until thick, about 2 minutes. Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium speed 2 minutes. Stir in mascarpone and vanilla by hand until smooth. Stir in torrone; set aside.
- Beat cream with remaining 3 tablespoons sugar in a clean mixing bowl until soft peaks form. Fold the whipped cream with a rubber spatula into mascarpone mixture. Refrigerate.
- Line a 10-by-5-by-3-inch loaf pan with plastic wrap and parchment paper, leaving an overhang on sides. Pour one-third of mascarpone mixture into lined pan; even layer with an offset spatula. Evenly top with half of the crumb mixture; press crumbs gently. Repeat to make a second layer of mascarpone mixture and crumbs. Top with remaining mascarpone mixture. Loosely fold over parchment and plastic wrap. Freeze 3 hours or overnight.
- To serve, let cake stand at room temperature 10 minutes. Set loaf pan in a larger pan; pour cold water into pan to reach three-quarters up sides of loaf pan. Let stand 10 seconds. Holding parchment, lift out cake. Invert onto a plate; peel off plastic and parchment. Let stand 10 minutes more before serving.
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