Ingredients
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16 almond biscotti cookies
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1 1/2 cups cold strong coffee
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1 cup chocolate syrup
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1 cup mascarpone cheese
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1/4 cup sugar
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1 cup heavy cream, cold
Steps
1
Break 8 biscotti into small pieces and divide among 8 small glasses. In a large bowl, whisk together the coffee and chocolate syrup until smooth. Spoon over biscotti in cups.
2
With a hand mixer or stand mixer, beat the mascarpone and sugar until smooth. Add the heavy cream and continue beating until stiff peaks form.
3
Spoon mascarpone mixture over biscotti. Cover and refrigerate 3–5 hours. When ready to serve, garnish with remaining 8 biscotti cookies.
Tips
For a little something special, sift cocoa powder on top before serving.
