Espresso And Amaretti Bavarois With Mascarpone Cream Sauce Recipes
ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
- Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.
ESPRESSO MASCARPONE CREAM
This filling is perfect for a chocolate roulade recipe #37524 or as a topping for Jennifer Millar's Chocolate Budini recipe #46775 *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*
Provided by Mom2 T
Categories Dessert
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Bring cream to a simmer.
- Remove from heat, stir in espresso powder and confectioner's sugar.
- Transfer to bowl and cool slightly.
- Whisk in mascarpone.
- Refrigerate until ready to use.
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