Espresso Cream Cake Recipe
Espresso Cream Cake Recipe photo by Taste of Home
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Espresso Cream Cake Recipe

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“After a satisfying meal, I like to go with something light for dessert. This recipe combines two of our favorite flavors, coffee and chocolate, in a scrumptious cream that’s served alongside a slice of angel food cake. Yum.” —Nicole Clayton, Prescott, Arizona
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

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

Nutritional Facts

1 slice with 1/3 cup cream and 1 tablespoon liqueur: 378 calories, 24g fat (14g saturated fat), 76mg cholesterol, 241mg sodium, 31g carbohydrate (11g sugars, 1g fiber), 4g protein

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. Yield: 8 servings.
Originally published as Espresso Cream Cake in Taste of Home April/May 2011, p99

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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DaphneP
Reviewed Mar. 28, 2012

"What could I substitute for the coffee liqueur? Would Torani coffee flavored syrup work? In the same amount?"

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