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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