INGREDIENTS

1. 3cupsheavy cream, divided
2. 9tablespoonssugar, divided
3. 1/2teaspoonalmond extract
4. 1/4teaspoonvanilla extract
5. 9ouncesmascarpone cheese
6. 1 (9 ounce)boxchocolate wafers
7. 1tablespooninstant espresso powder
8. nonstick cooking spray, for pan
9. chocolate, for garnish
10. plainespresso beans, for garnish
11. freshmint sprigs, for garnish

DIRECTIONS

1. beat 2 c heavy cream with 6 tbsp sugar with a mixer 4 minutes.
2. reduce speed to medium and add marscapone,extracts, mix until well blended.
3. spray a 9 inch springform pan with cooking spray.
4. layer 1 1/4 c marscapone mix on bottom of pan.
5. spread a layer of chocolate biscuits, about 14 over.
6. repeat layer of marscapone and wafers, finish with a layer of marscapone.
7. cover with foil and freeze for 1 hour.
8. transfer to refrigerator and chill for 8 hrs or overnight.
9. pulse remaining wafers in a processor until finely ground.
10. beat remainng 1 c cream with expresso powder and 3 tbsp sugar until whipped to stiff peaks, 3 minutes or so.
11. remove foil and pan from cake.
12. frost all over with expresso cream.
13. sprinkle edges with wafer crumbs.
14. serve cold.
15. garnish with mint leaves and expresso beans, optional.