Italian · Dessert
Mascarpone Coffee Frozen Cake
A no-churn frozen cake built on mascarpone and Greek yogurt in place of heavy cream, carrying real espresso and a whisper of dark rum, lightened to land well under a standard tiramisu-style frozen dessert.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
252Calories
5.3gProtein
22.6gFat
14.2gCarbs
2.8gSugar
1.9gFiber
34mgSodium
60mgChol
14.4gSat Fat
195mgPotassium
78mgCalcium
0.8mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
8gAllulose
1.3gAlcohol
Goes well with
Moscato d'Asti
local
Espresso con Panna
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Brew the espresso and set aside to cool completely to room temperature.
2
In a bowl, whisk the mascarpone and Greek yogurt together until smooth and lumpless.
3
Sift in the cocoa powder and allulose, then whisk in the cooled espresso, vanilla extract and dark rum until fully combined and glossy.
4
In a separate bowl, whip the heavy cream to soft peaks using a hand mixer.
5
Gently fold the whipped cream through the mascarpone-coffee mixture in two additions, keeping as much air in as possible.
6
Spoon the mixture into a small loaf tin lined with cling film, smooth the top, and cover.
7
Freeze for at least 6 hours or until firm, breaking and stirring the mixture once at the 1-hour mark to keep it smooth as it sets.
8
Just before serving, dust the top with the remaining 2g cocoa powder and scoop into portions.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g mascarpone
- 2.1 oz60g greek yogurt
- 1.4 oz40g cooled espresso
- 0.6 oz16g allulose
- 0.3 oz8g sifted cocoa powder
- 1.1 oz30g whipped to soft peaks heavy cream
- 0.1 oz3g vanilla extract
- 0.2 oz5g dark rum
- 0.1 oz2g dusted on top cocoa powder
