Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
25 min
Prep:
25 min
Yield:
8 servings
Level:
Easy
Total:
25 min
Prep:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Gina's Shrimp Scampi with Angel Hair Pasta

Recipe courtesy of The Neelys

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Salmon Cakes

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Chorizo and Polenta Lasagna

Recipe courtesy of Guy Fieri

Ginger Pear Cake

Recipe courtesy of Food Network Kitchen

Crab Cake BLT

Recipe courtesy of The Neelys

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Browse Reviews By Keyword