- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- 3 tablespoons Alessi Espresso, prepared, at room temperature
- 8 ounces mascarpone cheese, room temperature
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 pound cake
- 1 tablespoon Alessi Espresso grounds
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.