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Chocolate Espresso Pirouette Parfaits

Prep: 15 minutes
Cook: 15 minutes
Cool: 10 minutes

Serves: 8

These rich Italian-style stirred custard desserts are spiked with coffee and garnished with cookies and shaved chocolate.  They're very easy to make and make a beautiful presentation.


1 canister (14.1 ounces) Pepperidge Farm® Pirouette® Chocolate Fudge Rolled Wafers
4 egg yolks
1/4 cup sugar
1/4 cup prepared instant espresso
2 tbsp. sweet dry Marsala wine
4 oz. mascarpone cheese (about 1/2 cup)
1 cup heavy cream
1 tsp. vanilla extract
1 tbsp. confectioners' sugar
1/4 cup grated bittersweet dark chocolate


Reserve 8 whole wafers for garnish.  Cut the remaining wafers into 2-inch-long pieces.

Beat the egg yolks and granulated sugar in the top pan of a double boiler over hot water with a whisk for 5 minutes or until the mixture is thickened.

Stir the coffee, wine and cheese in the pan.  Cook and stir with a whisk for 10 minutes.  Remove the pan from the double boiler.  Let the mixture cool for 10 minutes.

Beat the heavy cream, vanilla extract and confectioners’ sugar in a medium bowl with an electric mixer on high speed until stiff peaks form.

Divide the espresso cream among 8 glasses.  Top each with about 1/2 cup wafter pieces.  Divide the whipped cream and the chocolate among the glasses.  Garnish each with 1 whole wafer.

Tip: For a chic serving idea, serve this dessert in wine or martini glasses.

Chocolate Espresso Pirouette Parfaits