Recipe submitted by: Paul Pierce
2 cups mascarpone cheese
3 cups heavy whipping cream
1/4-cup confectioners' sugar
1/2 tsp. vanilla extract
4 tbsp. Espresso coffee
1 (10 in.) angel food cake
1/4 cup unsweetened cocoa powder
- In a large bowl, combine mascarpone cheese, cream, sugar, vanilla, and coffee. Whip until stiff
- Split sponge cake in half, creating a top and bottom layer; if you decide to use lady fingers, wet them with water, sugar and coffee and dispose them in a layer
- Spread cream mixture on bottom layer, and replace top half of cake. Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder.
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