Espresso-Mascarpone Cream(Cook'S Illustrated) - cooking recipe

Ingredients

1/4 cup heavy cream
2 teaspoons whole espresso beans (finely ground about 1 tablespoon ground)
3 tablespoons confectioners' sugar
8 1/4 ounces mascarpone cheese (generous 1 cup)

Preparation

Bring cream to simmer in small saucepan over high heat. Off heat, stir in espresso and powdered sugar; transfer mixture to medium bowl and cool slightly. Whisk in mascarpone until smooth. Cover with plastic wrap and refrigerate until ready to use.