Black Coffee Mascarpone Recipes

BLACK COFFEE MASCARPONE

Black Coffee Mascarpone image

Make and share this Black Coffee Mascarpone recipe from Food.com.

Provided by Evie3234

Categories Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs, separated
3 tablespoons sugar
1 lb mascarpone
2 tablespoons whipping cream
3 tablespoons strong black coffee, cooled
1 tablespoon brandy
2 tablespoons black sambuca (Opal Nera)
cocoa powder (for dusting)

Steps:

Beat the egg yolks with the sugar, then blend with mascarpone and cream at high speed.
Add coffee, brandy and liqueur.
In separate bowl, beat the egg whites until peaks form.
Gently stir and fold the egg white mixture through the coffee and mascarpone mixture.
Serve in small coffee cups, dusted with cocoa powder, I use white ones, looks nicer!

COFFEE AND BLACK WALNUT CAKE WITH COFFEE-MASCARPONE CREAM

Coffee and Black Walnut Cake With Coffee-Mascarpone Cream image

Another treat for coffee lovers. It doesn't rise as high as a regular layer cake, so you didn't do anything wrong wink. Time does not include chilling.

Provided by Annacia

Categories Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 24

Ingredients

1 cup black walnut, toasted, chopped, divided (about 4 ounces, any kind of walnuts will do)
1 1/4 cups sugar, divided
1 tablespoon instant espresso powder
1 1/3 cups all-purpose flour
1/2 cup cocoa (Dutch process is best)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
3 large eggs
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup buttermilk (add more by teaspoons if needed)
4 1/2 teaspoons instant espresso powder
1/4 teaspoon cinnamon
1 tablespoon water
1 cup chilled heavy whipping cream
1/2 cup mascarpone cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3/4 cup about 3 ounces black walnut, toasted, chopped
1/4 teaspoon ground cinnamon
1 pinch salt

Steps:

For cake:.
Position rack in center of oven and preheat to 350°F.
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground.
Whisk flour, cocoa, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth.
Gradually add remaining sugar (1 1/4 cups minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend.
Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
Fold in remaining 1/2 cup walnuts.
Divide batter evenly between prepared pans.
Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
For coffee-mascarpone cream:.
Stir espresso, cinnamon and 1 tablespoon water in large bowl until coffee dissolves.
Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
Place 1 cake layer on platter, flat side up. Spread half of filling over cake.
Place second layer, flat side down, on filling.
Spread remaining filling over top. Mix walnuts, cinnamon, and salt.
Sprinkle over top of cake.
Cover with cake dome.
Chill at least 1 hour and up to 1 day.

Nutrition Facts : Calories 550.1, Fat 36.1, SaturatedFat 14.6, Cholesterol 148.3, Sodium 231.8, Carbohydrate 50.9, Fiber 3.5, Sugar 32.3, Protein 11.4

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