Espresso Filling Recipe


  • 2 tablespoons instant espresso powder
  • 1-½ teaspoons vanilla extract
  • 1-½ teaspoons hot water
  • 1-½ cups Mascarpone cheese
  • 1 cup confectioners' sugar, sifted
  • ¾ cup heavy whipping cream

1. In a small bowl, mix espresso powder and water until smooth; cool. In a large bowl, beat the Mascarpone cheese, confectioners' sugar, cream, vanilla and espresso mixture on medium speed until creamy and slightly thickened (do not overmix). Spread between cake layers. Yield: 2-1/4 cups.

View full recipe at SpringPad


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