Best 3 Espresso Mascarpone Cream Recipes
Espresso mascarpone cream is a rich, creamy, and decadent dessert that combines the flavors of espresso and mascarpone cheese. It is a perfect filling for cakes and pastries, or it can be enjoyed on its own as a simple yet elegant treat. The combination of espresso and mascarpone creates a flavor that is both intense and creamy, with a hint of bitterness from the espresso and a smooth, velvety texture from the mascarpone. This dessert is sure to please even the most discerning palate, and it is easy to make with just a few simple ingredients.
Check out the recipes below so you can choose the best recipe for yourself!
ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
- *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
- For the Cream: In the bowl of an electric mixer, stir together the
- mascarpone cheese and the orange juice until smooth. Add the cream,
- powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
- Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.
ESPRESSO MASCARPONE CREAM
This filling is perfect for a chocolate roulade recipe #37524 or as a topping for Jennifer Millar's Chocolate Budini recipe #46775 *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*
Provided by Mom2 T
Categories Dessert
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Bring cream to a simmer.
- Remove from heat, stir in espresso powder and confectioner's sugar.
- Transfer to bowl and cool slightly.
- Whisk in mascarpone.
- Refrigerate until ready to use.
Tips:
- Use high-quality ingredients, including freshly brewed espresso, rich mascarpone cheese, and pure vanilla extract.
- Make sure the mascarpone cheese is at room temperature before whipping it, as this will help it incorporate air more easily and create a lighter, fluffier cream.
- Gradually add the powdered sugar to the whipped mascarpone, starting with a small amount and increasing it until you reach the desired sweetness.
- If you don't have a piping bag, you can use a spoon or a spatula to spread the cream onto your desired dessert.
- For a more intense coffee flavor, use a dark roast espresso or add a shot of espresso powder to the cream.
- For a richer, more decadent cream, use a higher fat content mascarpone cheese.
- If you are using frozen berries, thaw them completely before folding them into the cream.
- Serve the espresso mascarpone cream immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Espresso mascarpone cream is a versatile and delicious dessert topping that can be used to enhance a variety of dishes. Whether you are looking for a simple way to dress up a bowl of fruit or a more elaborate dessert, this cream is sure to impress. With its rich, creamy texture and浓郁咖啡风味, espresso mascarpone cream is a surefire way to satisfy your sweet tooth.
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