Freezer Espresso Mascarpone Cake - cooking recipe

Ingredients

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

Preparation

Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes.
Reduce speed to medium and add mascarpone, extracts, mix until well blended.
Spray a 9-inch springform pan with cooking spray.
Layer 1 1/4 c mascarpone mix on bottom of pan.
Spread a layer of chocolate biscuits, about 14 over.
Repeat layer of mascarpone and wafers, finish with a layer of mascarpone.
Cover with foil and freeze for 1 hour.
Transfer to refrigerator and chill for 8 hrs or overnight.
Pulse remaining wafers in a processor until finely ground.
Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks, 3 minutes or so.
Remove foil and pan from cake.
Frost all over with espresso cream.
Sprinkle edges with wafer crumbs.
Serve cold.
Garnish with mint leaves and espresso beans, optional.