Angel Food Cake With Espresso Mascarpone Cheese

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 8
• 2 tablespoons boiling water
• 2 tablespoons instant espresso powder
• 3/4 cup mascarpone cheese, at room temperature
• 1 cup whipping cream
• 1/2 cup confectioners' sugar
• 1 (12 ounce) purchased angel food cake
• 1/2 cup coffee liqueur
• unsweetened cocoa powder, for dusting
• almonds, toasted and chopped (garnish)

Recipe

• 1 stir the water and espresso powder in a large bowl to blend.
• 2 stir in the mascarpone.
• 3 using an electric mixer beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.
• 4 using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.
• 5 then fold the remining whipped cream into the mascarpone mixture.
• 6 cut the angel food cake into 16(1" thick) wedges.
• 7 reserve any remaining cake for another use.
• 8 brush 1 side of each wedge of cake with the liqueur.
• 9 arrange 2 wedges of cake on each plate.
• 10 dollop the espresso cream atop each wedge of cake.
• 11 dust with cocoa powder and nuts and serve.