Best Angel Food Cake With Espresso Mascarpone Cheese Recipes

ESPRESSO FILLING

Steps:

• In a small bowl, mix espresso powder and water until smooth; cool. In a large bowl, beat the mascarpone cheese, confectioners' sugar, cream, vanilla and espresso mixture on medium speed until creamy and slightly thickened (do not overmix). Spread between cake layers.

ANGEL FOOD CAKE WITH MACERATED BERRIES AND MASCARPONE

Steps:

• Place the berries in a medium bowl and tear in the mint.
• In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
• In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
• Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CHEESE

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 remining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16(1" 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 cocoa powder and nuts and serve.

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM

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.

BEST ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

ESPRESSO AND MASCARPONE ICEBOX CAKE

Steps:

• 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.

ESPRESSO AND MASCARPONE ICEBOX CAKE

Steps:

• 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 a 9 1/2- to 10-inch 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 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.
• Remove foil and side of pan and frost cake all over with espresso cream.
• Sprinkle edge of top lightly with wafer crumbs.
• Serve cold.
• Cake, without espresso cream, can be chilled up to 2 days.
• Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.