Chocolate Espresso Pirouette Parfaits

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.

 

Ingredients

1 canister (14.1 ounces) Pepperidge Farm® Pirouette® Chocolate Fudge Rolled Wafers 

4 egg yolk 

1/4 cup granulated sugar 

1/4 cup prepared instant espresso 

regular coffee 

2 tablespoon sweet Marsala wine 

4 ounce mascarpone cheese (about 1/2 cup) 

1 cup heavy cream 

1 teaspoon vanilla extract 

1 tablespoon confectioners' sugar 

1/4 cup grated bittersweet chocolate

 

Method

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.