Espresso and Mascarpone Icebox Cake

Name: Espresso and Mascarpone Icebox Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 255 grams box chocolate wafers such as Nabisco Famous; 710 milliliters chilled heavy cream; 1 Tbsp instant-espresso powder; 255 grams cup mascarpone cheese (about at room temperature; 118 milliliters sugar

For 87 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains around 4g of protein, 35g of fat, and a total of 427 calories. If you have mascarpone cheese, sugar, instant-espresso powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Mascarpone

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary.

Ingredients you will need

Mascarpone

Spread

Wafer Cookies

Equipment you will use

Springform Pan

Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.

Ingredients you will need

Mascarpone

Spread

Wafer Cookies

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.

Ingredients you will need

Mascarpone

Spread

Equipment you will use

Offset Spatula

Aluminum Foil

Frying Pan

Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.

Ingredients you will need

Wafer Cookies

Equipment you will use

Knife

Pulse remaining chocolate wafers in a food processor until finely ground.

Ingredients you will need

Chocolate Wafer Cookies

Equipment you will use

Food Processor

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.

Ingredients you will need

Instant Espresso

Cream

Sugar

Equipment you will use

Hand Mixer

Remove foil and side of pan and frost cake all over with espresso cream.

Ingredients you will need

Espresso

Cream

Equipment you will use

Aluminum Foil

Frying Pan

Sprinkle edge of top lightly with wafer crumbs.

Ingredients you will need

Wafer

Serve cold.

*Available at most supermarkets and The

Baker's Catalogue (800-827-6836).

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.

Ingredients you will need

Espresso

Cream

Equipment you will use

Aluminum Foil