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
"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
MsgID: 3155219
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: October 2013 Daily Recipe Swap - Assorte...
Board: Daily Recipe Swap at Recipelink.com
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