Amaretto-Anisette Mascarpone Mini Tortes
Change up this simple, yet elegant dessert by replacing the chocolate chip cookies with Italian waffle cookies known as pizzelles.
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
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.