½ cup sugar ½ cup water 2 tablespoon instant espresso coffee powder 1 tablespoon amaretto 1 tablespoon hazelnut liqueur
Maple-Mascarpone Cream
2 cup heavy cream 1 8 ounce container mascarpone cheese ¼ cup maple syrup
Maple-Mascarpone Cream
In a large bowl beat 2 cups heavy cream, one 8-oz. container mascarpone cheese and 1/4 cup maple syrup with a mixer on medium to high until soft peaks form (tips curl). If you only have one or two baking pans to work with, you can bake these cakes in batches–just keep the extra batter in the refrigerator.
