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Espresso and Mascarpone Icebox Cake

Source of Recipe


From "The Best of Gourmet, 20th Anniversary Edition"






List of Ingredients



• 3 cups chilled heavy cream
  
• ½ cup plus 1 Tbsp sugar
  
• 1 cup mascarpone cheese (9 ounces), at room temperature
  
• 1 (9-ounce) box chocolate wafers, such as Nabisco Famous
  
• 1 Tbsp instant-espresso powder
  
• .
  
• -- Special Equipment --
  
• 9½ to 10-inch springform pan
  
• Offset metal spatula
  






Instructions



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 1¼ cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, overlapping slightly if necessary. Spread with another 1¼ cups mascarpone mixture, followed by 14 more wafers arranged in same manner. Spread remaining mascarpone mixture on top. Smooth top with offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
   
   
3. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
   
   
4. Pulse remaining chocolate wafers in a food processor until finely ground. Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using cleaned beaters at medium speed until it just holds stiff peaks, about 3 minutes.
   
   
5. Remove foil and side of pan; frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.
   
   Serves 10 to 12