Mascarpone Cream (with espresso and Kahlua)

"Use this indulgent cream to top grilled pound or angel food cake, with fruit to dip or spoon over or solo."

2 tbsp boiling water
2 tbsp Instant espresso granules
1 cup mascarpone cheese - room temp
1 cup whipping cream, whipped with 5 tbsp sugar
3 tbsp Kahlua (optional)

Dissolve espresso granules in boiling water. Stir in mascarpone and beat with an electric mixer.

Fold in whipped cream and Kahlua, if using.

Makes about 1 1/2 cups of cream
Adapted from source: Kim Quigley - Sun Media, Woodstock Sentinel Review