1/2 cup heavy whipping cream
2 tsp espresso powder
6 Tbsp powdered sugar
2 Tbsp Cognac
2 cups marscapone
In a small sauce pot bring whipping cream to a simmer on high heat. Remove from heat and whisk in Espresso powder, powdered sugar and cognac. Let cool
In bowl of mixer with whisk attachment whisk marscapone until creamy, slowly add whipping cream mixture to marscapone whipping until fluffy and all combined.
Place in fridge to firm up till ready to use.