Italian dessert cake. Not exactily like what you would get in an authentic Italian restaurant, but still good.
2 cups mascarpone cheese
3 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
3 tablespoons coffee-flavored liqueur
1 teaspoon instant coffee granules
1 (10 inch) angel food cake
1/4 cup unsweetened cocoa powder
1 In a large bowl, combine mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and instant coffee. Whip until stiff.
2 Split sponge cake in half, creating a top and bottom layer. Spread cream mixture on bottom layer, and replace top half of cake. Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder.
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