1 author: Giada De Laurentiis
2 directions: 'Stir the water and espresso powder in a large bowl to blend. Stir
3 in the mascarpone. Using an electric mixer, beat the cream in another large bowl,
4 while slowly adding the powdered sugar, until soft peaks form. Using a large
5 rubber spatula, fold ¼ of the whipped cream into the mascarpone mixture to lighten. Then
6 fold the remaining whipped cream into the mascarpone mixture.
9 Dollop the espresso cream atop slices of angel food cake.'
24 name: Instant Espresso Powder
31 name: Mascarpone Cheese, at room temperature
45 name: Confectioner’s Sugar
48 name: Espresso Mascarpone Cream