Angel Food Cake With Espresso Mascarpone Cheese

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CHEESE

Steps:

• Stir the water and espresso powder in a large bowl to blend.
• Stir in the mascarpone.
• Using an electric mixer beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.
• Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.
• Then fold the remining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16(1" thick) wedges.
• Reserve any remaining cake for another use.
• Brush 1 side of each wedge of cake with the liqueur.
• Arrange 2 wedges of cake on each plate.
• Dollop the espresso cream atop each wedge of cake.
• Dust with cocoa powder and nuts and serve.

ANGEL FOOD CAKE WITH MACERATED BERRIES AND MASCARPONE

Steps:

• Place the berries in a medium bowl and tear in the mint.
• In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
• In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
• Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM

Steps:

• Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.

ESPRESSO AND MASCARPONE ICEBOX CAKE

Steps:

• 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 a 9 1/2- to 10-inch 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 of 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.
• 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.