Ingredients:

1 canister (14.1 oz.) Pepperidge Farm® Pirouette® Chocolate Fudge Crème Filled Cookies
4 egg yolks
1/4 cup granulated sugar
1/4 cup prepared instant espresso OR regular coffee
2 tbsp. sweet Marsala wine
4 oz. mascarpone cheese (1/2 cup)
1 cup heavy cream
1 tsp. vanilla extract
1 tbsp. confectioners' sugar
1/4 cup grated bittersweet chocolate

Directions:

RESERVE 8 whole cookies for garnish. Cut remaining cookies into 2"-long pieces.

BEAT egg yolks and granulated sugar in top of a double boiler over hot, but not boiling water about 5 min. or until mixture becomes thick and lemon-colored.

ADD coffee, wine and cheese. Cook for about 12 min. more, beating constantly with a wire whisk until thickened. Let cool.

PLACE cream, vanilla and confectioners’ sugar in medium bowl. Beat with mixer at high speed until stiff.

SPOON coffee cream among 8 glasses. Layer with about 1/2 cup cookie pieces, sweetened whipped cream and top with chocolate. Divide reserved whole cookies among the glasses. Serve immediately.

TIP: For a chic serving idea, serve this dessert in wine or martini glasses.

Prep Time: 15 minutes
Cook Time: 18 minutes

Yield:

Serves 8