Iced Mascarpone And Coffee Soufflé Food

MOCHA CHOCOLATE ICEBOX CAKE

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.

ICED MASCARPONE AND COFFEE SOUFFLé

Steps:

• Combine granulated sugar with coffee in a saucepan. Reduce mixture by half - cook about 3 minutes. Set aside 2 tbsp of coffee syrup obtained.
• Beat egg yolks in the food processor with icing sugar and 2 tbsp of coffee syrup until the mixture triples in volume.
• Using a flexible spatula, incorporate mascarpone cheese to the preparation obtained in step 2.
• Beat egg whites into stiff peaks, then carefully incorporate into previous preparation with the flexible spatula.
• Add chopped roasted hazelnuts and divide creamy mixture into individual serving cups.
• Refrigerate for 1 or 2 hours and serve with your choice of cookie.
• (Julie B's Hive used the extra coffee syrup as a topping to the dessert and sprinkled on a bit more of the chopped hazelnuts).

ICED SOUFFLE

Steps:

• Cut a piece of waxed paper long enough to wrap round a 1-1/2-quart souffle dish and wide enough to extend 4 inches above rim. Place inside dish; fasten with tape.
• In a small bowl, soften gelatin in water, 3 to 5 minutes.
• In top of a double boiler, beat egg yolks; stir in 1/2 cup plus 2 tablespoons sugar and gelatin mixture. Place over hot water; stir constantly until mixture cooks and resembles thick cream.
• Pour into a large bowl; stir in coffee and liqueur.
• Refrigerate 30 minutes or until mixture has consistency of thick egg whites.
• In a medium bowl, beat egg whites until soft peaks form. Beat in 1/2 cup sugar until stiff but not dry.
• Gently fold beaten egg-white mixture into partially set coffee mixture. Refrigerate about 30 minutes longer.
• Whip cream with remaining 2 tablespoons sugar until stiff; fold into chilled coffee mixture.
• Spoon mixture into prepared souffle dish. Freeze at least 4 hours. Do not freeze overnight because mixture will develop ice crystals.
• To serve, sift cocoa powder over top of souffle, if desired; remove waxed paper.

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 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.

ICED COFFEE

Steps:

• Make a 200ml cup of black coffee following pack instructions, then allow the coffee to go completely cold. Pour into a blender with the milk along with 2 or 3 handfuls of ice and maple syrup, if using, then blend until smooth and foamy.
• Pour into a chilled tall glass and serve.