ESPRESSO AND MASCARPONE ICEBOX CAKE
Oh My! This has got to be one of the easiest and most heavenly tasting cake I've ever made! I found this recipe on Epicurious...it's one of their highest-rated recipes of the month! You've gotta try this and don't substitute the wafers...some of reviewers used vanilla wafers instead because they can't find the chocolate wafers. Cooking time is chilling time.
Provided by Grace Lynn
Categories Dessert
Time 9h20m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 334.7, Fat 25, SaturatedFat 14.6, Cholesterol 81.9, Sodium 146.1, Carbohydrate 26.6, Fiber 0.7, Sugar 15.8, Protein 2.7
MOCHA CHOCOLATE ICEBOX CAKE
Provided by Ina Garten
Time 12h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
ESPRESSO AND MASCARPONE ICEBOX CAKE
No cooking required for this dessert that needs to be assembled at least 24 hours-and up to three days-in advance.
Categories Cake Coffee Cheese Dessert No-Cook Quick & Easy Frozen Dessert Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 7
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 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 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.
ESPRESSO MOUSSE
This rich dessert is an impressive way to end a dinner party. Jars are a fun way to tote and serve the mousse, but you can use custard cups, ramekins, or even teacups instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle gelatin over 2 tablespoons water. In a medium bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until pale, about 1 minute.
- In a small saucepan, heat 1 cup cream and espresso powder over medium until warm, stirring occasionally with a silicone spatula. Gradually whisk warm cream mixture into egg mixture until combined, then return to saucepan. Stirring constantly, cook over medium until mixture thickens, about 8 minutes. Transfer to a bowl and whisk in gelatin mixture. Press plastic wrap onto surface of espresso mixture and let cool completely (do not refrigerate), about 45 minutes.
- In a large bowl, using an electric mixer, beat 1 cup cream until soft peaks form. With a spatula, gently fold cream into espresso mixture. Divide among six 4-ounce containers. Cover and refrigerate until set, 1 hour (or up to 1 day). Before serving, whisk 1/2 cup cream and confectioners' sugar until soft peaks form. Top mousse with whipped cream and sprinkle with cocoa powder, if desired.
Nutrition Facts : Calories 419 g, Fat 40 g, Protein 4 g, SaturatedFat 24 g
More about "espresso mascarpone icebox dessert food"
ESPRESSO AND MASCARPONE ICEBOX CAKE - COOKING CHANNEL
From cookingchanneltv.com
対象人数 12カロリー 406 (1 人分)合計時間 9 時間 35 分
TIRAMISù-Y ICEBOX CAKE RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (5)対象人数 8
ESPRESSO AND MASCARPONE ICEBOX CAKE (ZEBRA CAKE) | HCOBAKES
From hcobakes.wordpress.com
HOW TO MAKE A COOL, CREAMY ICEBOX CAKE | EPICURIOUS
From epicurious.com
CHOCOLATE-ESPRESSO ICEBOX CAKE - ALEXANDRA'S KITCHEN
From alexandracooks.com
ESPRESSO AND MASCARPONE ICEBOX PIE – WHAT'S ON THE STOVE?
From mybestcookbook.wordpress.com
BLACKBERRY TIRAMISU ICEBOX CAKE (EASY, NO BAKE …
From olivesnthyme.com
ESPRESSO AND MASCARPONE ICEBOX CAKE
From friendseat.com
CHOCOLATE CHIP-ESPRESSO ICEBOX CAKE | RECIPE
From kitchenstories.com
ICED COFFEE ICEBOX CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BISCOFF MASCARPONE ICEBOX CAKE – SIMMER + SAUCE
From simmerandsauce.com
ESPRESSO AND MASCARPONE ICEBOX CAKE: 2000S RECIPES ...
From gourmet.com.s3-website-us-east-1.amazonaws.com
ESPRESSO AND MASCARPONE ICEBOX CAKE : RECIPES : COOKING ...
From cookingchanneltv.cel02.sni.foodnetwork.com
ESPRESSO AND MASCARPONE RECIPES - SUPERCOOK
From supercook.com
CHOCOLATE CHIP ESPRESSO ICEBOX CAKE - MY MODERN …
From mymoderncookery.com
RECIPE: ESPRESSO AND MASCARPONE ICEBOX CAKE (NO BAKE ...
From recipelink.com
MOCHA MASCARPONE ICEBOX CAKE RECIPE - SERIOUS EATS
From seriouseats.com
ESPRESSO AND MASCARPONE ICEBOX CAKE RECIPE | EPICURIOUS
From tasteinside.net-freaks.com
ESPRESSO MARSCAPONE CREAM RECIPE - THE SYDNEY …
From smh.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love