0 recipes from contoocook and beyond


Full Page | 3X5 Card | 4X6 Card

3 cups mascarpone
1 1/2 cups confectioners’ sugar
1/4 cup Marsala
3/4 cup double cream
2/3 cups water
5 teaspoons instant espresso
1 store-bought butter pound cake

In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1 cup confectioners’ sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute. Set aside.
In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners’ sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool. Slice pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic dish. Arrange slices of cake in a single layer over bottom of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer.

Brush espresso over cake slices and top with remaining cheese. Cover with plastic and refrigerate until firm. Before serving sift cocoa evenly on top. Use a large scoop to serve on plates.

Other Recipes from this Episode
Tiramisu (My Family’s Favorite Dessert)
Chicken Over Bow Ties

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter