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Espresso Cream Cake

“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

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

  • In a large bowl, dissolve espresso powder in water; cool. Stir in cheese.
  • 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.
  • Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.
Nutrition 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.

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