Freezer Espresso Mascarpone Cake
Indulge in the luxurious layers of this Freezer Espresso Mascarpone Cake, a no-bake dessert that’s as elegant as it is effortless. Perfectly softened ladyfingers are dipped in aromatic espresso—enhanced with a splash of coffee liqueur for an optional boozy kick—and layered with a luscious mascarpone and whipped cream mixture. Topped with a dusting of rich cocoa powder and optional dark chocolate shavings, this freezer-friendly treat offers the perfect blend of creamy sweetness and bold coffee flavor. With only 30 minutes of prep and no baking required, it’s an ideal make-ahead dessert that’s sure to impress at any gathering.
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Recipe Information
Ingredients
- 24 pieces Ladyfingers
- 500 grams Mascarpone cheese
- 300 milliliters Heavy whipping cream
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 240 milliliters Brewed espresso (cooled)
- 2 tablespoons Coffee liqueur (optional)
- 2 tablespoons Unsweetened cocoa powder
- 50 grams Dark chocolate (for garnish, optional)
Instructions
Prepare a 9x5-inch loaf pan by lining it with plastic wrap, leaving enough overhang to fold over the top once filled.
In a mixing bowl, whip the heavy whipping cream until stiff peaks form. Set aside.
In a separate large bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Set this cream mixture aside.
In a shallow dish, mix the cooled espresso with the coffee liqueur (if using).
Dip each ladyfinger quickly into the espresso mixture, ensuring they are moistened but not soggy.
Layer 8 dipped ladyfingers along the bottom of the prepared loaf pan.
Spread a third of the mascarpone mixture evenly over the ladyfingers.
Repeat the process with another layer of 8 ladyfingers and another third of the mascarpone mixture.
Finish with a final layer of 8 ladyfingers and the remaining mascarpone mixture on top.
Fold the overhanging plastic wrap over the top to cover the cake completely.
Place the cake in the freezer for at least 4 hours or overnight to set.
Before serving, sprinkle the top generously with unsweetened cocoa powder.
Optional: Grate dark chocolate over the top for extra garnish.
Allow the cake to sit at room temperature for about 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.4 g | 439% | |
| Saturated Fat | 216.1 g | 1080% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 367.7 g | 134% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 198.2 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
