Espresso and Mascarpone Icebox Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Active time: 30 min Start to finish: 9 1/2 hr (includes chilling) 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 |
Directions:
1. 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.
2. 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.
3. Pulse remaining chocolate wafers in a food processor until finely ground.
4. 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.
5. Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.
6. *Available at most supermarkets and The Baker's Catalogue (800-827-6836).
7. 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.
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