Creamy Espresso Filling

Where Coffee and Cream Find Rest

There are fillings, and then there are the quiet ones — the ones that transform whatever they touch. This is a recipe built on patience and restraint: the kind of thing you fold together slowly, letting the bittersweet depth of espresso settle into something cool and yielding. It belongs spread generously, layered between soft things, served at a table where no one is in a hurry. Simple to make, and yet it carries the weight of something far more considered.

Ingredients

• 3 tablespoons Alessi Espresso, prepared, at room temperature
• 8 ounces mascarpone cheese, room temperature
• 1 cup heavy cream
• 1/3 cups powdered sugar
• 1 pound cake
• 1 tablespoon Alessi Espresso grounds

Instructions

1. In a small bowl, mix espresso into mascarpone cheese.
2. In a large bowl, beat cream until it forms soft peaks.
3. Slowly add powdered sugar until combined.
4. Gradually add mascarpone mix into cream and blend well.
5. Refrigerate for 5-10 minutes.
6. Serve pound cake with a espresso cream. Sprinkle with Alessi Espresso.