Best Coffee And Mascarpone Slice Recipes
COFFEE-WALNUT CAKE WITH COFFEE-MASCARPONE CREAM
Provided by Dorie Greenspan
Categories Cake Coffee Milk/Cream Food Processor Mixer Cheese Egg Dessert Bake Freeze/Chill Kid-Friendly Walnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 25
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground. Whisk flour, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Gradually add remaining sugar (1 cup minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend. Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in remaining 1/2 cup walnuts. Divide batter evenly between prepared pans.
- Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
- For coffee-mascarpone cream:
- Stir espresso and 1 tablespoon water in large bowl until coffee dissolves. Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
- Place 1 cake layer on platter, flat side up. Spread half of filling over cake. Place second layer, flat side down, on filling. Spread remaining filling over top. Mix walnuts, cinnamon, and salt. Sprinkle over top of cake. Cover with cake dome. Chill at least 1 hour and up to 1 day.
COFFEE AND MASCARPONE SLICE
A very naughty dessert for special occasions. Fantastic with coffee. You can make it ahead of time and keep it for a couple of days in the fridge. Well worth the effort.
Provided by dale7793
Categories Cheesecake
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Place the pastry sheet on a greased baking tray and prick over with a fork.
- Bake at 180 degrees C for about 10 minutes until it's golden brown.
- Cool and trim to fit a 23cm square cake tin.
- Place the water, 2 tablespoons sugar and coffee in a small saucepan and stir over a gentle heat until sugar is dissolved.
- Remove from the heat and add the liqueur.
- Cool.
- To prepare the mascarpone cream place the egg yolks and sugar in a heat-proof bowl over a saucepan of simmering water.
- Beat for 5 minutes until mixture is thick.
- Remove from the heat and continue beating for a few minutes until it cools down.
- Blend in the mascarpone.
- In another bowl whisk the cream until its stiff and fold into the mascarpone mix.
- Line the base and sides of a 23cm square cake tin with plastic wrap.
- Spread 1/3 of the cream mixture into the tin.
- Dip half the sponge fingers completely into the coffee syrup mixture and press them gently onto the cream mixture.
- Spread with half the remaining cream mix and top with the rest of the dipped sponge fingers.
- You only want to dip the sponge fingers, not soak them, they should still be firm.
- Spread with the rest of the cream mixture and put the pastry sheet on top.
- Cover with plastic wrap and refridgerate overnight.
- To serve, invert the slice onto a board so that the pastry is the base.
- Remove the plastic wrap.
- Cut into squares and serve dusted with cocoa powder and with mixed fresh berries.
Nutrition Facts : Calories 253.9, Fat 12.1, SaturatedFat 5.5, Cholesterol 125.5, Sodium 90.2, Carbohydrate 21, Fiber 0.6, Sugar 9.8, Protein 3.4
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