Over the past week, I’ve been thinking a lot about drive. And ambition. Enthusiasm, too. All the things that motivate you to jump out of bed every morning, full of vigor and make you excited to take on the day.
For me, my greatest passion is baking. Every single day, I look forward to that moment when I have my recipe ready, baking supplies mise en place, knowing I am going to create something delicious that I can share with my trusted tasting crew.
And even though every recipe I try doesn’t receive a 5 star rating (there have been more than a few unsuccessful ventures lately...), I never stop pushing forward and reaching for another goal.
Goals are good. Achieving them is even better.
Mocha Biscotti Icebox Cake – adapted from Ina Garten
2 cups cold heavy cream
16 oz Italian mascarpone cheese
1/2 cup sugar
1/4 cup Kahlua liqueur
2 tbs. unsweetened cocoa powder
1 tbs. pure vanilla extract
9 chocolate chip biscotti, crumbled
- 12 crisp ladyfingers (saviordi)
- 1/4 cup espresso sweetened with 2 tsp sugar
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange a layer of ladyfingers in an 8-inch springform pan, covering the bottom as much as possible. Drizzle half the espresso over them. Then spread about a third of the mocha whipped cream evenly over the top. Crumble three biscotti and sprinkle them over the mocha cream. Place another layer of ladyfingers on top, drizzle with the remaining espresso, and follow with another third of the cream. Crumble another three biscotti and sprinkle them over. Cover them with the last third of the cream. Smooth the top, then sprinkle the remaining biscotti over the surface. Cover with plastic wrap, and refrigerate for several hours or overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Cut in wedges, and serve cold.