Chocolate Espresso Pirouette Parfaits
  • Print

Chocolate Espresso Pirouette Parfaits

  • Prep: 15 minutes
  • Bake: 15 minutes
  • Serves: 8

Ingredients & Directions

  • 1 canister (14.1 ounces) Pepperidge Farm® Pirouette® Chocolate Fudge Rolled Wafers
  • 4 egg yolk
  • 1/4 cup sugar
  • 1/4 cup prepared instant espresso
  • 2 tablespoons sweet dry Marsala wine
  • 4 ounces mascarponecheese (about 1/2 cup)
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon 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.