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    ESPRESSO AND MASCARPONE ICEBOX CAKE


    Source of Recipe


    Gourmet

    List of 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)

    Recipe



    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.

    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.

    *Available at most supermarkets and The Baker's Catalogue (800-827-6836).

    Makes 12 servings


 

 

 


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