ESPRESSO AND MASCARPONE ICEBOX CAKE
No cooking required for this dessert that needs to be assembled at least 24 hours-and up to three days-in advance.
Categories Cake Coffee Cheese Dessert No-Cook Quick & Easy Frozen Dessert Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 7
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.
MOCHA CHOCOLATE CHIP ICEBOX CAKE
Steps:
- Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form.
- Arrange a single layer of chocolate chip cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible. Spread 1/3 of the whipped cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by 1/2 of the remaining cream. Repeat with the remaining cookies and cream.
- Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 29.4 g, Cholesterol 60.6 mg, Fat 28.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 14 g, Sodium 130.5 mg, Sugar 17.7 g
ESPRESSO ICEBOX COINS
Instant espresso dramatically enhances chocolate's flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 7 dozen
Number Of Ingredients 9
Steps:
- Stir together espresso and boiling water. Beat butter and sugar with a mixer until pale and fluffy, about 3 minutes. Beat in vanilla and espresso. Add flour and salt, and beat until just combined. Beat in chocolate.
- Divide dough in half, and shape into two 10-inch-long logs, about 1 1/4 inches in diameter. Wrap each in parchment, and freeze for 2 hours.
- Preheat oven to 325 degrees. Let dough stand at room temperature for 5 minutes. Slice into 1/4-inch-thick rounds, and space 1 inch apart on parchment-lined baking sheets. Bake until centers are set and edges are golden, about 12 minutes. Let cool on wire racks. Before serving, dust with cocoa powder.
ESPRESSO AND MASCARPONE ICEBOX CAKE
Oh My! This has got to be one of the easiest and most heavenly tasting cake I've ever made! I found this recipe on Epicurious...it's one of their highest-rated recipes of the month! You've gotta try this and don't substitute the wafers...some of reviewers used vanilla wafers instead because they can't find the chocolate wafers. Cooking time is chilling time.
Provided by Grace Lynn
Categories Dessert
Time 9h20m
Yield 12 serving(s)
Number Of Ingredients 6
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 a 9 1/2- to 10-inch 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 of 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.
- Cake, without espresso cream, can be chilled up to 2 days.
- Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.
Nutrition Facts : Calories 334.7, Fat 25, SaturatedFat 14.6, Cholesterol 81.9, Sodium 146.1, Carbohydrate 26.6, Fiber 0.7, Sugar 15.8, Protein 2.7
ESPRESSO MASCARPONE ICEBOX DESSERT
Espresso, mascarpone and ladyfingers combine for an eggless version of tiramisu in this no-cook recipe. Cook time is chill time.
Provided by Bren in LR
Categories Dessert
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, whip cream to stiff peaks; set aside.
- In a separate bowl, beat mascarpone cheese, confectioners' sugar and vanilla until smooth. Fold in about 3/4 cup of the whipped cream.
- Drizzle the ladyfingers with espresso.
- In a small bowl, combine the cocoa powder and espresso powder; set aside.
- Line the bottom and sides of an 8- or 9-inch square baking dish with the espresso-drizzled lady fingers.
- Spread the mascarpone mixture over the ladyfingers and dust lightly with some of the cocoa. Top with remaining whipped cream. Dust top with additional cocoa.
- Cover and refrigerate 4 to 12 hours before serving.
Nutrition Facts : Calories 232.3, Fat 18.9, SaturatedFat 11.4, Cholesterol 93.5, Sodium 39.4, Carbohydrate 14.1, Fiber 0.3, Sugar 8.1, Protein 2.5
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