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Recipe courtesy of Giada De Laurentiis
Angel Food Cake with Espresso Mascarpone Cream
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 358
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 4 g
- Cholesterol
- 57 mg
- Sodium
- 409 mg
- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 358
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 4 g
- Cholesterol
- 57 mg
- Sodium
- 409 mg
Ingredients
Directions
- 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.
My Private Notes
Show:
Everyday Italian
Episode:
Stress-Free Italian
