Change up this simple,
yet elegant dessert by replacing the chocolate chip cookies with
Italian waffle cookies known as pizzelles.
Amaretto-Anisette
Mascarpone Mini Tortes
- 4 double-chocolate chip
cookies (3 to 4-inches each)*
3 1/2 tablespoons amaretto-anisette liqueur
1 1/2 teaspoons amaretto-anisette liqueur
1/2 cup (4 ounces) Wisconsin Mascarpone cheese
Candied violets
Strips of lemon peel
- Brush the cookies (top
and bottom) with the 3 1/2 tablespoons liqueur.
- Combine the 1 1/2 teaspoons
liqueur with Mascarpone cheese using a whisk.
- Place one cookie in the
center of a dessert serving plate. Spread about 1 tablespoon
Mascarpone over the top. Place another cookie on top. Spread
with another tablespoon Mascarpone; repeat layers. Invert the
top cookie with the flat side up. Frost with the remaining Mascarpone.
Invert a small bowl over the top. Refrigerate at least 4 hours.
- Before serving, decorate
the top with the violets and lemon strips.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
