• Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings



In a small bowl, mix espresso into mascarpone cheese.

In a large bowl, beat cream until it forms soft peaks. Slowly add powdered sugar until combined. Gradually add  mascarpone mix into cream and blend well. Refrigerate for 5-10 minutes.

Serve pound cake with a espresso cream. Sprinkle with Alessi Espresso.