8 chocolate-almond biscotti 2/3 c. espresso or very strong coffee 1/2 lb. Wisconsin Mascarpone 1 egg, preferably pasteurized 1/4 c. sugar 1/2 c. whipping cream 1 pt. fresh raspberries, washed and well dried
What to do:
1. Break the biscotti into small pieces or pulse in food processor until roughly crumbled. Combine with espresso in small bowl and set aside. 2. Combine the Mascarpone, egg and sugar in a medium bowl. Beat just until blended with electric mixer. Do not over mix. In another bowl, whip the cream. Gently fold cream into Mascarpone mixture. 3. In each of 6 clear, stemmed sherbet or wine glasses, layer some of the biscotti mixture, some of the berries and some of the Mascarpone mixture. Repeat layers. Top each with a raspberry. Refrigerate until serving time.
