Espresso Cream Cake

Name: Espresso Cream Cake
Ingredients: 2 tablespoons instant espresso powder; 2 tablespoons hot water; 1 carton (8 ounces) Mascarpone cheese; 1 cup heavy whipping cream; 1/3 cup confectioners' sugar; 1 prepared angel food cake (8 to 10 ounces); 1/2 cup coffee liqueur; 2 teaspoons baking cocoa

8 ingredients

3 steps

Ingredients

2 tablespoons instant espresso powder
2 tablespoons hot water
1 carton (8 ounces) Mascarpone cheese
1 cup heavy whipping cream
1/3 cup confectioners' sugar
1 prepared angel food cake (8 to 10 ounces)
1/2 cup coffee liqueur
2 teaspoons baking cocoa

Directions

1

In a large bowl, dissolve espresso powder in water; cool. Stir in cheese.
2

In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream.
3

Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.