Freezer Espresso Mascarpone Cake

• heavy cream, divided↗3 cups
• sugar, divided↗9 tablespoons
• almond extract↗1⁄2 teaspoon
• vanilla extract↗1⁄4 teaspoon
• mascarpone cheese↗9 ounces
• (9 ounce) box chocolate wafers1
• instant espresso powder↗1 tablespoon
• nonstick cooking spray, for pan
• chocolate, for garnish↗
• plain espresso beans, for garnish↗
• fresh mint sprig, for garnish↗

Step-by-step instructions

1. 1

   Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes.

2. 2

   Reduce speed to medium and add mascarpone, extracts, mix until well blended.

3. 3

   Spray a 9-inch springform pan with cooking spray.

4. 4

   Layer 1 1/4 c mascarpone mix on bottom of pan.

5. 5

   Spread a layer of chocolate biscuits, about 14 over.

6. 6

   Repeat layer of mascarpone and wafers, finish with a layer of mascarpone.

7. 7

   Cover with foil and freeze for 1 hour.

8. 8

   Transfer to refrigerator and chill for 8 hrs or overnight.

9. 9

   Pulse remaining wafers in a processor until finely ground.

10. 10

    Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks, 3 minutes or so.

11. 11

    Remove foil and pan from cake.

12. 12

    Frost all over with espresso cream.

13. 13

    Sprinkle edges with wafer crumbs.

14. 14

    Serve cold.

15. 15

    Garnish with mint leaves and espresso beans, optional.