Espresso And Mascarpone Icebox Cake

Total Time: 9 hrs 20 mins Preparation Time: 20 mins Cook Time: 9 hrs

Ingredients

• Servings: 12
• 3 cups chilled heavy cream
• 1/2 cup sugar, plus
• 1 tablespoon sugar (total of 9 tablespoons)
• 1 cup mascarpone cheese, at room temperature
• 1 (9 ounce) box chocolate wafers, such as nabisco famous
• 1 tablespoon instant espresso powder

Recipe

• 1 beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes.
• 2 reduce speed to low, then add mascarpone and mix until combined.
• 3 spread 1 1/4 cups mascarpone mixture evenly in bottom of a 9 1/2- to 10-inch springform pan and cover with 14 wafers, slightly overlapping if necessary.
• 4 spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.
• 5 spread remaining mascarpone mixture on top.
• 6 smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
• 7 transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
• 8 pulse remaining chocolate wafers in a food processor until finely ground.
• 9 beat remaining cup of cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
• 10 remove foil and side of pan and frost cake all over with espresso cream.
• 11 sprinkle edge of top lightly with wafer crumbs.
• 12 serve cold.
• 13 cake, without espresso cream, can be chilled up to 2 days.
• 14 cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.