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Recipe Summary

prep:
15 mins
chill:
2 hrs
total:
2 hrs 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • With serrated knife, cut pound cake into 1/2-inch-thick slices (either 6 lengthwise slices or 11 to 12 crosswise slices).

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  • In a large bowl, beat together the mascarpone cheese, cream cheese and confectioners sugar just until blended. Beat in the coffee liqueur until smooth. Fold in the whipped topping.

  • Arrange half of the pound cake slices in bottom of 11 x 7 x 2-inch baking dish, trimming slices to fit and fill as needed. Brush slices with 1/2 cup coffee. Spread half (about 1-1/2 cups) of cheese mixture over top. Sift 2 tablespoons cocoa powder over cheese mixture. Repeat layering with remaining cake slices, coffee, cheese mixture and end with 1 tablespoon cocoa powder. Cover and refrigerate at least 2 hours or overnight.

  • Cut into 12 servings and serve. Makes 12 servings.

Nutrition Facts

192 calories; fat 7g; cholesterol 16mg; saturated fat 4g; carbohydrates 27g; insoluble fiber 1g; protein 3g; sodium 149mg.
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