Angel Food Cake with Espresso Mascarpone Cream
CATEGORIES
INGREDIENTS
  • 2 tablespoons boiling water
  • 2 tablespoons instant espresso powder
  • 3/4 cup mascarpone cheese, at room temperature
  • 1 cup whipping cream
  • 1/2 cup confectioners' sugar
  • 1 (12-ounce) purchased angel food cake
  • 1/2 cup coffee liqueur
  • Unsweetened cocoa powder, for dusting
DIRECTIONS
  1. Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
  2. Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.
RECIPE BACKSTORY
Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Stress-Free Italian