Ingredients: |
Ingredients: 1 cup sugar
3 cups hot brewed espresso
1 1/4 cups heavy cream, chilled
1/2 cup mascarpone cheese, chilled
1 tsp. vanilla extract
7 oz. ladyfingers, chopped into bite-sized pieces
1/2 cup marsala wine or chocolate liqueur
chocolate shavings
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Directions: |
Directions:In a large bowl, whisk together 3/4 cup sugar and the espresso, until dissolved. Pour into a 9x13-inch metal baking pan; let cool. Freeze, stirring every 30 minutes, until frozen, about 2 hours. Using a fork, scrape into fluffy crystals. Cover and return to the freezer until ready to use. Meanwhile, using an electric mixer, beat the heavy cream, mascarpone, the remaining 1/4 cup sugar and the vanilla, until soft peaks form.
In parfait glasses, layer 1/3 cup granita, some chopped ladyfingers, 1 1/2 teaspoons wine and 1/4 cup whipped cream mixture; repeat. Serve with chocolate shavings on top. |
Personal
Notes: |
Personal
Notes: This is a great light dessert recipe for the summer months. I often make it with just frozen espresso and the whipped cream mixture; omitting the ladyfingers and marsala wine. You can simply pour the espresso mixture into ice cube trays and store them in the freezer. When ready to serve, put iced coffee cubes into the blender and crush well. In tall parfait glasses, layer crushed iced coffee with whipped cream mixture, then top with plain whipped cream. For any coffee lover, this refreshing dessert is "to die for!"
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This recipe for Espresso Granita Parfaits is from