Recipe: Espresso and Mascarpone Icebox Cake (no bake, make ahead)

ESPRESSO AND MASCARPONE ICEBOX CAKE

"On sultry summer nights, leave the oven off and serve a cool treat that's elegant enough for grown-ups and fun enough for kids. Echoing the flavors of tiramisu, this dessert of cream, mascarpone cheese, chocolate and espresso is perfect after any meal."

3 cups very cold heavy (whipping) cream
1/2 cup sugar plus 1 tablespoon, divided use
1 cup (about 9-oz) marscapone cheese, at room temperature
1 (9 ounce) box chocolate wafer cookies (such as Nabisco Famous)
1 tablespoon instant espresso powder (such as Medaglia d'Oro)

Special Equipment:
a 10-inch springform pan

Beat 2 cups cream with 6 tablespoons sugar in a large bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, add marscapone, and mix until combined.

Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan. Cover with 14 wafers, slightly overlapping them if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in same manner. Spread remaining mascarpone mixture on top, smoothing top. Cover pan with foil and freeze until firm, about 1 hour.

Transfer cake to refrigerator and let stand, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours (or up to 2 days).

UP TO 4 HOURS BEFORE SERVING:
Pulse remaining chocolate wafers in a food processor until finely ground.

TO MAKE THE ESPRESSO CREAM:
Beat remaining cup cream, remaining 3 tablespoons sugar, and espresso powder in a bowl with electric mixer at medium speed until cream just holds stiff peaks, about 3 minutes.

Remove foil and side of pan. Frost top and sides of cake with espresso cream. Sprinkle edges of top lightly with wafer crumbs. Serve cold.

TO MAKE AHEAD:
The cake, without the espresso cream, can be refrigerated for up to 2 days. The cake can be frosted up to 4 hours ahead and refrigerated, loosely covered with foil.

Makes 12 servings
Source: Gourmet Today by Ruth Reichl