APRON AND PANS - SHORTBREAD TIRAMISU
Ingredients
½ cup sweetened condensed milk
1 cup mascarpone cheese
½ teaspoon vanilla
½ pint heavy cream
5 tbsp. strong-brewed coffee
12 shortbread rounds
3 teaspoon cocoa
Directions
In a medium bowl, stir together sweetened condensed milk, mascarpone cheese, and vanilla.
In another medium bowl, beat heavy cream to stiff peaks, then fold into mascarpone mixture.
In a small bowl, pour the coffee.
Place 1 shortbread round, each in the bottom of 6 one-cup dessert dishes. Sprinkle 1 tablespoon coffee over each cookie.
Pour 1/4 cup mascarpone cream over each cookie, then sprinkle with about 1/2 teaspoon cocoa.
Add another round, sprinkle with 2 teaspoons coffee, and top with another 1/4 cup mascarpone cream.
Chill until set and cookies are softened, about 2 hours.
Sprinkle with cocoa before serving.
½ cup sweetened condensed milk
1 cup mascarpone cheese
½ teaspoon vanilla
½ pint heavy cream
5 tbsp. strong-brewed coffee
12 shortbread rounds
3 teaspoon cocoa
Directions
In a medium bowl, stir together sweetened condensed milk, mascarpone cheese, and vanilla.
In another medium bowl, beat heavy cream to stiff peaks, then fold into mascarpone mixture.
In a small bowl, pour the coffee.
Place 1 shortbread round, each in the bottom of 6 one-cup dessert dishes. Sprinkle 1 tablespoon coffee over each cookie.
Pour 1/4 cup mascarpone cream over each cookie, then sprinkle with about 1/2 teaspoon cocoa.
Add another round, sprinkle with 2 teaspoons coffee, and top with another 1/4 cup mascarpone cream.
Chill until set and cookies are softened, about 2 hours.
Sprinkle with cocoa before serving.
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