Cooking Pasta

INGREDIENTS:

 200 g (7 oz) of Mascarpone Cheese, room temperature
* 1½ tbsp of sugar
* 1 fresh egg
* 200 g (7 oz) Borrelli Almond Biscotti (try all 4 flavors)
* 2/3 cup of Italian espresso coffee, cooled
* 1 oz of Marsala-typical Italian sweet liqueur (optional)
* Cocoa powder (for sprinkling on top)

DIRECTIONS:

Make one cup of espresso coffee. In a large bowl, beat the egg yolk together with sugar to combine them. In a separate bowl beat the Mascarpone Cheese until smooth with a wooden spoon, and then add it to the mixture. In a separate bowl beat the egg whites until stiff and add them to Mascarpone Cheese, egg yolk and sugar mixture, fold until just combined. Prepare a shallow dish to soak the Biscotti inside a mixture of Marsala liqueur and coffee until soft. Arrange a layer of Biscotti in a serving bowl, then put the cream mixture on top and sprinkle with the cocoa powder. Chill for a couple of hours in the refrigerator.

For a crunchy topping take an Almond Biscotti and roughly grind in your hands. Sprinkle on top of cake after the cocoa topping for a crunchy texture.

Thank you to our friends at Borrelli Gourmet Foods for providing us this recipe.  Please go to www.borrelligourmetfoods.com for information on the wonderful products they produce.