Espresso-mascarpone cream from Cook's Illustrated Annual Edition 2000 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 20, 2019

    I originally made this cream as part of Cook's Illustrated's recipe for a chocolate Yule log cake (this was the filling), but it is so completely delicious that it's great anywhere you'd like something that tastes like coffee-flavored whipped cream but has a firmer, thicker consistency. [Cross-post for Annual Edition/Magazine.]

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