Easy No Bake Cake



An icebox cake is a cake made by freezing instead of baking. The chilled mixture of layered ingredients harden to form a solidified dessert. An icebox cake also ends up saving you from heating the house with the stove and it makes an excellent finish to a meal. The elegant Italian flavors of espresso and mascarpone are highlighted in this creamy and satisfying cake. If you are drooling over the picture and must make this recipe, read more



Espresso & Mascarpone Icebox Cake
From Gourmet magazine

3 cups chilled heavy cream
1/2 cup plus 1 tablespoon sugar
1 cup mascarpone cheese (about 9 oz) at room temperature
1 (9-oz) box chocolate wafers such as Nabisco Famous
1 tablespoon instant-espresso powder*
Special equipment: a 9 1/2- to 10-inch springform pan (about 26 cm)

  1. 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.
  2. 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.
  3. 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.
  4. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
  5. Pulse remaining chocolate wafers in a food processor until finely ground.
  6. 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.
  7. Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.

Serves 12.

Notes: 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.

*Available at most supermarkets and The Baker's Catalogue (800-827-6836). Or you could do what I do and ask your local Starbucks for a tablespoon of espresso powder when picking up your morning coffee.

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