Updated September 20, 2016
oz mascarpone cheese (two 8-oz containers), softened to room temperature
cup heavy whipping cream
cups brewed espresso or strong coffee, cooled
powdered cake donuts, cut in half horizontally
In large bowl, beat mascarpone, 1/2 cup of the powdered sugar, the coffee liqueur and vanilla with electric mixer on medium speed until smooth and creamy.
In medium bowl, beat whipping cream and remaining 1/4 cup powdered sugar with electric mixer on medium speed until stiff peaks form. Fold into mascarpone mixture.
Pour espresso into shallow bowl. One at a time, dip both sides of 12 donut halves into espresso; arrange in single layer in ungreased 13x9-inch pan. Spread one-third of the mascarpone mixture over donuts. Dip remaining donut halves into espresso, and arrange on top. Spread remaining mascarpone mixture on top. Cover and refrigerate 4 hours to set.
Sprinkle top lightly with cocoa just before serving. Store covered in refrigerator.
- Store leftovers covered in refrigerator up to 3 days.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.