I have had this recipe in my “to-do” pile since 2004…I wish I was kidding. I have no clue why I haven’t made it yet since I am a huge fan of Mascarpone….creamy, delicious and cheesy…how can you go wrong?!!
The only little problem I realize with this…you need to plan ahead. Bottom line if at 3pm (like me) you decide you want this lovely treat for your dessert the same evening, well rethink your game plan…..or maybe learn to read recipes (no, I still don’t). You need to let it set for 8hrs…story of my life. No problem, I made another dessert that same day so everyone got a treat for dessert. Which means that we have now have PLENTY of sweets in our home to last us all week.
Inspired by: Gourmet Magazine August 2004
2004….seriously…I mean where the heck have I been that having a recipe since 2004 seems like last week. Dang it.
I had to change a few things and I couldn’t find good espresso powder. But the cake is lovely regardless. The Mascarpone really makes this cake delicious….and I mean 5 ingredients…you can’t ask for an easier recipe in your bag of tricks 😉
3 cups chilled heavy cream
1/2 cup plus 1 tablespoon sugar
1 8-ounce container Mascarpone cheese at room temperature
1 (9-oz) box chocolate wafers such as Nabisco Famous
1 tablespoon instant coffee powder
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 coffee 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.
Printer Friendly: Coffee and Mascarpone Icebox Cake
Peace and Don’t wait 9 years to make a recipe,