Freezerespressomascarponecake Recipes

MASCARPONE

Mascarpone image

Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!

Provided by Mike Swieton

Time 4h15m

Yield 8

Number Of Ingredients 2

Ingredients

1 pint heavy cream
1 ½ teaspoons cream of tartar

Steps:

Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 2 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.9 mg, Sugar 0.1 g

FREEZER ESPRESSO MASCARPONE CAKE

Freezer Espresso Mascarpone Cake image

Adapted from Gourmet, this is delicious and doesn't heat up your kitchen, as it is no bake. Just make it a day in advance for best results.

Provided by chia2160

Categories Pie

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups heavy cream, divided
9 tablespoons sugar, divided
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
9 ounces mascarpone cheese
1 (9 ounce) box chocolate wafers
1 tablespoon instant espresso powder
nonstick cooking spray, for pan
chocolate, for garnish
plain espresso beans, for garnish
fresh mint sprig, for garnish

Steps:

Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes.
Reduce speed to medium and add mascarpone, extracts, mix until well blended.
Spray a 9-inch springform pan with cooking spray.
Layer 1 1/4 c mascarpone mix on bottom of pan.
Spread a layer of chocolate biscuits, about 14 over.
Repeat layer of mascarpone and wafers, finish with a layer of mascarpone.
Cover with foil and freeze for 1 hour.
Transfer to refrigerator and chill for 8 hrs or overnight.
Pulse remaining wafers in a processor until finely ground.
Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks, 3 minutes or so.
Remove foil and pan from cake.
Frost all over with espresso cream.
Sprinkle edges with wafer crumbs.
Serve cold.
Garnish with mint leaves and espresso beans, optional.

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