Espresso Cream Cake

Name: Espresso Cream Cake
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams prepared angel food cake; 2 teaspoons baking cocoa; 118 milliliters coffee liqueur; 40 grams confectioners sugar; 238 milliliters heavy whipping cream; 2 Tbsps instant espresso powder; 227 grams carton Mascarpone cheese; 2 Tbsps hot water

Espresso Cream Cake takes roughly 25 minutes from beginning to end. One portion of this dish contains approximately 5g of protein, 24g of fat, and a total of 377 calories. For 98 cents per serving, you get a dessert that serves 8. If you have water, baking cocoa, coffee liqueur, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Cream Puffs with Espresso Cream Fil, Espresso Coffee Cake Muffins, and Chocolate Espresso Cupcakes With Mocha Buttercream.

Instructions

In a large bowl, dissolve espresso powder in water; cool. Stir in cheese.

Ingredients you will need

Instant Espresso

Cheese

Water

Equipment you will use

Bowl

In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream.

Ingredients you will need

Powdered Sugar