Mascarpone Espresso Whipped Cream
 
Prep time
Total time
 
Rich, decadent espresso flavored cream that is versatile enough to use for many other desserts but especially works well with this Russian Mocha Honey Cake.
Author:
Recipe type: Dessert
Cuisine: Russian
Ingredients
  • 2 Pints Heavy cream
  • 8 oz Mascarpone
  • 8 oz Sour cream
  • 1 can dulce de leche (cooked sweetened condensed milk)
  • 4 Tablespoons Espresso Powder
  • pinch salt
Instructions
  1. Place mascarpone, heavy cream, and dulce de leche into a mixing bowl and whip till soft peaks form. Check your mascarpone, if it is the consistency of cream cheese, let it come to room temperature before whipping it up. If it's soft, almost like yogurt whip right away with the heavy cream.
  2. Add espresso powder and salt and whip until medium-stiff peaks form. Fold in the sour cream.
  3. Generously spread the cream over each cake layer as part of the cream will be absorbed by the cake.
Notes
To cook your own sweetened condensed milk: take off the paper label, place in a pot either standing up or on its side, depending on how tall your pot is, fill with water to cover the can. Boil for 3-4 hours, adding more water to keep it above the can as it evaporates. Once time is up drain the hot water and fill the pot with cold water to cool the can down or let cool at room temperature. Never open a hot can.
Tip: Do not use your best pot for cooking cans of sweetened condensed milk. The glue from the labels on the cans will adhere to the pot you're cooking in and ruin it. I specifically bought a large used pot just for this purpose or use an old one if you have one.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/russian-mocha-honey-cake-%d0%b1%d0%b5%d0%bb%d0%be%d1%87%d0%ba%d0%b0/