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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Special equipment: a 9 1/2- to 10-inch springform pan (about 26 cm)
Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer
at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce
speed to low, then add mascarpone and mix until combined.
Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and
cover with 14 wafers, slightly overlapping if necessary. Spread with
another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged
in the same manner. Spread remaining mascarpone mixture on top. Smooth top
with a metal offset spatula, then cover pan with foil and freeze until
firm, about 1 hour. Transfer from freezer to refrigerator and chill,
covered, until a sharp knife inserted into center cuts through softened
wafers easily, about 8 hours.
Pulse remaining chocolate wafers in a food processor until finely ground.
Beat remaining cup cream with espresso powder and remaining 3 tablespoons
sugar using electric mixer at medium speed until it just holds stiff peaks,
about 3 minutes.
Remove foil and side of pan and frost cake all over with espresso cream.
Sprinkle edge of top lightly with wafer crumbs. Serve cold.
Cooks' notes:
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.
*Available at most supermarkets and The Baker's Catalogue (800-827-6836).
Contributor: Gourmet August 2004 p 113
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