Espresso and Mascarpone Icebox Cake
Icebox cakes became popular in the early 20th century when refrigerators became more common in households.
This is vegetarian and gluten free recipe. Dish can be prepared in 390 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Espresso and Mascarpone Icebox Cake
Ingredients
Instructions
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In a small bowl, combine the espresso and sugar until the sugar is dissolved.
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In a separate bowl, beat the mascarpone cheese, whipping cream, and vanilla extract until smooth.
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Dip each ladyfinger into the espresso mixture and layer them in the bottom of a square baking dish.
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Spread half of the mascarpone mixture over the ladyfingers.
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Repeat the layers with the remaining ladyfingers and mascarpone mixture.
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Dust the top with cocoa powder.
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Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 38g13%
- Sugars 24g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
