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Amaretto-Anisette Wisconsin Mascarpone Mini Torte

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4
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INGREDIENTS

4 double-chocolate chip cookies (3" - 4")
3 1/2 tbsp. amaretto-anisette liqueur, plus 1 1/2 tsp, divided
1/2 cup Wisconsin Mascarpone cheese (about 4 oz.)
Candied violets, as needed
Lemon peel strips, as needed

INSTRUCTIONS

  1. 1
    Brush the cookies (top and bottom) with the 3 1/2 tbsp. liqueur.
  2. 2
    Combine the 1 1/2 tsp. liqueur with mascarpone cheese using a whisk.
  3. 3
    Place one cookie in the center of a dessert serving plate. Spread about 1 tbsp. mascarpone over the top. Place another cookie on top. Spread with another tbsp. 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.

notes

Variation: Use Lemon, or Anisette Pizzelles (Italian waffle cookies) instead of chocolate chip cookies.

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preparation methods
Meals/Courses
cuisines North & South American
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