2 large eggs, separated
3 tablespoons sugar
1 tablespoon Amaretto liqueur
1-1/2 cups crumbled amaretti cookies
1 shot Amaretto liqueur
Shaved dark chocolate, for garnish
Fresh seasonal berries, for garnish
Fresh mint, for garnish
To make the mascarpone cream: (See note below)
Beat the egg yolks and sugar in a large bowl until fluffy and pale yellow.
Stir in the mascarpone and Amaretto.
In another bowl, beat the egg whites until stiff peaks form.
Gently fold the whites into the mascarpone mixture. Set aside.
To assemble the parfaits:
Put the crumbled cookies in a medium bowl. Stir in the shot of Amaretto (just
until moistened, you don't want them soggy). Add a dash of cocoa powder.
Divide the cookie crumbles into the bottom of 4 glasses.
Divide the mascarpone cream evenly among the 4 glasses. Top with a sprinkle
of cinnamon and shaved dark chocolate. Garnish with a few berries and a sprig
of mint. Serve chilled or at room temperature.
The mascarpone cream contains uncooked eggs. Because of the risk of
foodborne illness caused by salmonella bacteria that may be present in raw
eggs, consumption should be avoided by young children, elderly persons, and
persons with weakened immune systems or debilitating illness.
Mascarpone cream has a rich, smooth texture similar to zabaglione. Serve it alone as a simple
spoon dessert, or add it as a delicate accompaniment to a slice of cake or pie, as in Italian Apple
also layer it with fruit or Nutella or flavor the cream with another liqueur or extract.