Espresso and Mascarpone Icebox Cake

• Vegetarian

• Baking & Spices

  • 9/16 cup Sugar

• Snacks

  • 1 (9-oz box Chocolate wafers such as nabisco famous

• Drinks

  • 1 tbsp Espresso, instant powder

• Dairy

  • 3 cups Heavy cream
  • 1 cup Mascarpone cheese

Found on epicurious.com

Description

Ingredients

• 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)

Directions

• Preparation 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. *Available at most supermarkets and The Baker's Catalogue (800-827-6836). Cooks' notes: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