Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Espresso-Mascarpone Cream




Source of Recipe


America's Test Kitchen






Recipe Introduction


Mascarpone is a fresh Italian cheese that is supple and spreadable. Its flavor is unique—mildly sweet and refreshing. It is sold in small containers in some supermarkets as well as most gourmet stores, cheese shops, and Italian markets.





List of Ingredients



• 1/2 cup heavy cream
  
• 4 teaspoons whole espresso beans, finely ground (about 2 tablespoons ground)
  
• 6 tablespoons (1.5 ounces) confectioners’ sugar
  
• 16 1/2 ounces mascarpone cheese (generous 2 cups)
  






Instructions



1. Bring cream to simmer in small saucepan over high heat. Off heat, stir in espresso and powdered sugar; cool slightly.
   
2. With spatula, beat mascarpone in medium bowl until softened. Gently whisk in cooled cream mixture until combined. Cover with plastic wrap and refrigerate until ready to use.
   
   






Final Comments


Makes about 2 1/2 cups, enough to fill baked cake