Espresso and Mascarpone Icebox Cake
Indulge in the effortless elegance of this Espresso and Mascarpone Icebox Cake, a no-bake dessert that fuses creamy layers with bold coffee flavors. Perfect for coffee lovers, this recipe combines velvety mascarpone cheese and freshly whipped cream, sweetened just enough to complement the rich, aromatic espresso-soaked ladyfingers. A hint of coffee liqueur adds a sophisticated depth, while a decadent dusting of cocoa powder and optional dark chocolate shavings give the perfect finishing touch. This make-ahead dessert, ready in just 25 minutes of prep, transforms into a treat with complex, layered flavors after a restful chill overnight. Ideal for dinner parties or any time you crave a slice of indulgent, Italian-inspired goodness, serve this chilled dessert to impress your guests with minimal effort.
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Ingredients
- 454 grams Mascarpone cheese
- 480 milliliters Heavy cream
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 240 milliliters Brewed espresso or strong coffee
- 60 milliliters Coffee liqueur (optional)
- 300 grams Ladyfingers (savoiardi biscuits)
- 2 tablespoons Unsweetened cocoa powder
- 30 grams Dark chocolate (optional, for garnish)
Directions
Step 1
In a large mixing bowl, beat the mascarpone cheese, heavy cream, granulated sugar, and vanilla extract together using a hand or stand mixer on medium speed. Continue mixing until soft peaks form and the mixture is smooth and thick. Be careful not to overwhip, as the cream can separate.
Step 2
In a shallow dish, combine the brewed espresso and coffee liqueur (if using). Stir gently to mix.
Step 3
Dip each ladyfinger into the coffee mixture for 1-2 seconds on each side, ensuring it’s well-coated but not soggy.
Step 4
Arrange a layer of dipped ladyfingers in the bottom of a 9x9-inch baking dish, cutting them if necessary to fit snugly.
Step 5
Spread one-third of the mascarpone mixture evenly over the ladyfingers.
Step 6
Repeat the process, creating two more layers of dipped ladyfingers and mascarpone mixture, ending with the mascarpone layer on top.
Step 7
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight to allow the flavors to meld and the cake to set.
Step 8
Before serving, dust the top of the cake generously with unsweetened cocoa powder. For an extra touch, grate dark chocolate over the cocoa powder.
Step 9
Slice into portions with a sharp knife and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (1686.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5514.4 |
| Total Fat 378.0g | 0% |
| Saturated Fat 236.2g | 0% |
| Cholesterol 1129.2mg | 0% |
| Sodium 420.3mg | 0% |
| Total Carbohydrate 415.9g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 273.2g | |
| Protein 47.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 771.6mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1923.8mg | 0% |
Source of Calories