"Italian dessert cake. Not exactiy like what you would get in an authentic Italian restaurant, but still good." Makes a 10-inch layer cake.
Ingredients
Directions
- MASCARPONE CHEESE, 2 cups
- HEAVY WHIPPING CREAM, 3 cups
- CONFECTIONERS' SUGAR, 1/4 cup
- VANILLA EXTRACT, 1/2 teaspoon
- COFFEE-FLAVORED LIQUEUR, 3 tablespoons
- INSTANT COFFEE GRANULES, 1 teaspoon
- ANGEL FOOD CAKE, 1 pre-baked, 10-inch
- UNSWEETENED COCOA POWDER, 1/4 cup
- Combine in a large bowl, mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and instant coffee.
- Whip until stiff.
- Split angel food cake in half, creating a top and bottom layer.
- Spread cream mixture on bottom layer, and replace top half of cake.
- Refrigerate for 1 hour.
- Just before serving, dust top of cake with cocoa powder.
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