Shelly's Recipe

ESPRESSO CREAM CAKE

Category: Cakes

2 Tablespoons instant espresso powder
2 Tablespoons hot water
1 carton (8 oz) Mascarpone cheese
1 cup heavy whipping cream
1/3 cup confectioners' sugar
1 prepared angel food cake (8 to 10 oz)
1/2 cup coffee liqueur such as Kahlua
2 teaspoons cocoa

In a large bowl, dissolve espresso powder in water; cool. Stir in cheese.

In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup whipped cream into the cheese mixture, fold in the remaining cream.

Serve Mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.