Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 3/4 cup sugar

  3. 1/2 cup strong coffee

  4. 8 ounces mascarpone cheese or cream cheese -- softened

  5. 16 ounces frozen sara lee pound cake -- cut 18 slices 2 cups whipping cream

  6. 2 tablespoons powdered sugar

  7. 1/2 teaspoon cocoa powder

Instructions Jump to Ingredients ↑

  1. Preparation : In medium saucepan, combine eggs, 1/2 cup sugar and 1/4 cup coffee. Using a wire whisk, beat egg mixture over medium-low heat 3-5 minutes until mixture is frothy and thickened; let cool. In small cup, combine remaining 1/4 cup sugar and 1/4 cup coffee. In medium bowl, combine mascarpone cheese and egg mixture; beat with electric mixer until smooth. Lay 9 slices pound cake on bottom of 11 1/2x8-inch pan. Brush with half of the coffee mixture. Spoon cheese mixture over cake and place remaining cake slices on top; brush with remaining coffee mixture. In medium bowl, beat whipping cream and powdered sugar with electric mixture until soft peaks form; spread over cake and sprinkle with cocoa. Refrigerate 3-4 hours.


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