Name: Espresso and Mascarpone Icebox Cake
Cook time: 30 minutes
Total time: 9 1/2 hours (includes chilling)
Yield: Makes 12 servings
Ingredients: 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; A 9 1/2- to 10-inch springform pan (about 26 cm)

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Photo by Romulo Yanes

No cooking required for this dessert that needs to be assembled at least 24 hours—and up to three days—in advance.

Cooks' Note

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.

Recipe notes

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