Freezer Espresso Mascarpone Cake Recipe

Name: Freezer Espresso Mascarpone Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups heavy cream, divided; 9 tablespoons sugar, divided; 1/2 teaspoon almond extract; 1/4 teaspoon vanilla extract; 9 ounces mascarpone cheese; 1 (9 ounce) box chocolate wafers; 1 tablespoon instant espresso powder; nonstick cooking spray, for pan; chocolate, for garnish; plain espresso beans, for garnish; fresh mint sprig, for garnish

Servings: persons

3 cups heavy cream, divided
9 tablespoons sugar, divided
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
9 ounces mascarpone cheese
1 (9 ounce) box chocolate wafers
1 tablespoon instant espresso powder
nonstick cooking spray, for pan
chocolate, for garnish
plain espresso beans, for garnish
fresh mint sprig, for garnish

1
Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes.
2
Reduce speed to medium and add mascarpone, extracts, mix until well blended.
3
Spray a 9-inch springform pan with cooking spray.
4
Layer 1 1/4 c mascarpone mix on bottom of pan.
5
Spread a layer of chocolate biscuits, about 14 over.
6
Repeat layer of mascarpone and wafers, finish with a layer of mascarpone.
7
Cover with foil and freeze for 1 hour.
8
Transfer to refrigerator and chill for 8 hrs or overnight.
9
Pulse remaining wafers in a processor until finely ground.
10
Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks, 3 minutes or so.
11
Remove foil and pan from cake.
12
Frost all over with espresso cream.
13
Sprinkle edges with wafer crumbs.
14
Serve cold.
15
Garnish with mint leaves and espresso beans, optional.

1144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups heavy cream, divided, 9 tablespoons sugar, divided, 1/2 teaspoon almond extract, 1/4 teaspoon vanilla extract, and more.

Yes, Freezer Espresso Mascarpone Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Freezer Espresso Mascarpone Cake

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