For the layers of cookies I couldn't find wafers so I used Oreos, scraped the cream filling off and placed them out symmetrically for two layers with cream between each. Since some suggested it would be bland, I added a teaspoon of vanilla and that helped. I bought a pre-made chocolate cookie pie! Mixed heavy whipping cream and sugar with the mascarpone cheese. ![]() This was very easy and it was well received by my guests, though I think next time I'll punch up the flavor a little more even. This is a show-stopper - I can't believe I made it myself! The cake was rich without being filling or overly sweet. This recipe was easy to follow and measurements were accurate. This dessert is SO good! I couldn't find chocolate wafers so I used Oreo's, scraped out the inside cream, and those worked great. What would really finish this recipe off would be a little booze. This could easily be topped with toasted almonds. The last layer of cream with more cream should have a layer of cookie in between. Maybe use all graham crackers (because they are less sweet than chocolate wafers, or thin biscotti. If I were to do it again, I could think of a few other ways to do this. It was like eating a bowl of delicious whipped cream with cookie crumbs in it. I also think it had too much cream and not enough cookie. ![]() In a pinch, one can use instant coffee.Īnyway, this recipe was a little too sweet for my palate. I also did not have an easy time finding espresso powder. I had a lot of trouble finding chocolate wafers in the market and almost gave up when I found some in the Goya section. In my opinion it improved the recipe because it definitely needed a lot more cookie. I make it using a graham cracker crust for the base. Our friends were delighted with it and we all loved the hint of coffee in the final layer! Would definitely make this again exactly as the recipe wouldn't change a thing! I sprinkled chocolate flakes on top also. Cut beautifully for a great presentation. I made this exactly as the recipe, it was so easy and turned out amazing. However, next time I’ll add vanilla to the mascarpone mixture and some coffee liquer to the espresso cream. I would make this again because it was super simple and just the kind of dessert people would like at a casual summer dinner party. That said, it’s lacking something to be truly great. It basically tastes like a chilled pudding version of an Oreo. Honestly, this is ok as a simple, creamy dessert. I made the recipe as written, except I halved the ingredients and served in ramekins. I may try some Kalhua to the coffee layer next time. I also added a layer of chopped heath bars in the middle, and sprinkled some on top for some texture. I added some vanilla to the marscapone mixture, and used three layers of cookies as many had suggested. Sprinkle edge of top lightly with wafer crumbs. Remove foil and side of pan and frost cake all over with espresso cream. Step 4īeat 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. Pulse remaining chocolate wafers in a food processor until finely ground. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Spread remaining mascarpone mixture on top. ![]() Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Reduce speed to low, then add mascarpone and mix until combined. 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.
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