1 1/2 tbsp. instant coffee granules 3/4 warm water 10.75 frozen pound cake, thawed 8 oz. mascarpone cheese, softened 1/2 cup powdered sugar 1/2 cup chocolate syrup 1 1/2 cups Heavy Cream, whipped 2 (1.4 oz. size) English toffee candy bars, coarsely chopped
Dissolve the coffee granules in the warm water. Let cool. Cut cake into 14 slices. Then cut each slice in half diagonally. Place triangles in bottom and up the sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake. Whip cream in a chilled bowl with chilled beaters. Reserve a small amount of whipped cream for garnish. Combine mascarpone cheese, sugar and chocolate syrup at medium speed with an electric mixer until smooth. Fold in the remainder of the whipped cream into the mascarpone mixture. Spread mixture evenly over cake. Dollop the reserved whipped cream around the edges of pie. Sprinkle with toffee candy. Chill for 8 hours. Yield: 8 - 10 servings.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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