Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Frozen Espresso Cheesecake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Servings: 10 Yield: 1 10-by-5-inch cake This novelfrozen variation on cheesecakeuses mascarpone cheese. It'sflavored with coffee and chocolate cookies, and studdedwith nuggets of torrone, anItalian nougat candy made ofegg whites, nuts, and honey. Ingredients 1 ½ cups finely ground chocolate wafer cookies (8 ounces; about 35 cookies) 4 tablespoons unsalted butter, melted ½ cup plus 2 tablespoons sugar 4 large egg yolks, room temperature 4 ½ teaspoons good-quality instant espresso powder (such as Medaglia d'Oro) Pinch of salt 1 ½ pounds mascarpone cheese, room temperature 1 ½ teaspoons pure vanilla extract 12 ounces hard torrone (Italian nougat), cut into ¼-inch pieces ½ cup heavy cream, chilled Directions Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl; set aside. Put egg yolks, 1/4 cup sugar, the espresso, and salt in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk until thick, about 2 minutes. Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium speed 2 minutes. Stir in mascarpone and vanilla by hand until smooth. Stir in torrone; set aside. Beat cream with remaining 3 tablespoons sugar in a clean mixing bowl until soft peaks form. Fold the whipped cream with a rubber spatula into mascarpone mixture. Refrigerate. Line a 10-by-5-by-3-inch loaf pan with plastic wrap and parchment paper, leaving an overhang on sides. Pour one-third of mascarpone mixture into lined pan; even layer with an offset spatula. Evenly top with half of the crumb mixture; press crumbs gently. Repeat to make a second layer of mascarpone mixture and crumbs. Top with remaining mascarpone mixture. Loosely fold over parchment and plastic wrap. Freeze 3 hours or overnight. To serve, let cake stand at room temperature 10 minutes. Set loaf pan in a larger pan; pour cold water into pan to reach three-quarters up sides of loaf pan. Let stand 10 seconds. Holding parchment, lift out cake. Invert onto a plate; peel off plastic and parchment. Let stand 10 minutes more before serving. Cook's Notes Store any leftover cake in the freezer; before serving, let soften slightly in the refrigerator for several minutes. Rate it Print