Ingredients
1 cup (250 mL) of rich mascarpone cheese
¼ cup (60 mL) of brown sugar
¼ cup (60 mL) of amaretto or Frangelico liqueur
2 cups (500 mL) of whipping cream
A 425 g (1 lb) package of Kookie Kutter Ginger Snaps or other
thin rectangular cookies
1 cup (250 mL) of strong coffee or espresso
1 cup (250 mL) or so of coarsely grated bittersweet dark
chocolate
Directions
Spoon the mascarpone into a large bowl. Measure in the sugar
and splash in the amaretto. Whisk together evenly. Pour in the cream and whisk
the works vigorously until firm, creamy peaks form, 3 to 5 minutes by hand, less
with a mixer. Set aside.
One by one, dip the gingersnaps into the coffee, immersing
fully for a moment before evenly arranging in an 8-inch (2 L) square baking
dish. Use half the gingersnaps, forming 2 thin layers. Evenly spread a thick
layer of half the mascarpone mixture over the cookies. Top with half of the
grated chocolate. Make 1 more layer in the same manner. Cover and chill until it
firm, at least 2 hours or overnight. Scoop, serve, share and take a bow!
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