18 miniature glazed or powdered doughnuts
1 tablespoon instant espresso powder
1/2 cup confectioners' sugar
2 cups heavy cream
Ground cinnamon or cocoa powder, for dusting
To make a large cake, line an 8-by-8-inch square baking pan with plastic wrap, leaving a 2-inch overhang on all sides. Cut all of the doughnuts in half horizontally. Arrange 12 doughnut halves, cut-sides up, on the bottom of the pan. Spread a third of the cream on top of the doughnuts in an even layer. Repeat with 2 more layers of 12 doughnut halves and a third of the cream for a total of 3 layers. Wrap and refrigerate 12 hours or overnight.
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