Total:
9 hr 35 min
Active:
5 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

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. Reduce speed to low, then add mascarpone and mix until combined.

Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping, if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.

Pulse remaining chocolate wafers in a food processor until finely ground.

Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.

Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.

IDEAS YOU'LL LOVE

Chocolate Espresso Cheesecake with Ganache

Recipe courtesy of Ina Garten

Mascarpone and Lemon Gnocchi

Recipe courtesy of Giada De Laurentiis

Hazelnut Crunch Cake with Mascarpone and Chocolate

Recipe courtesy of Giada De Laurentiis

Espresso Brownies

Recipe courtesy of Giada De Laurentiis

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Mini Strawberry Mascarpone Tarts

Recipe courtesy of Claire Robinson

Carrot Cake

Espresso Caramel Bars

Recipe courtesy of Giada De Laurentiis

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking