| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Desserts, Mrs. g | 1 | Servings | |
INGREDIENTS
| – G. Granaroli XBRG76A MM:MK VMXV03A | ||
| 1 | c | Mascarpone |
| 1/4 | c | Sugar |
| 3 | tb | Brandy |
| 11 | oz | Chocolate (your preference- I like semi-sweet) |
| 4 | To 5 tb water | |
| Filberts- toasted & crushed |
INSTRUCTIONS
Beat the mascarpone, sugar and brandy with a wooden spoon. Cut a sponge cake into little rectangles. Spread with mascarpone mixture and top with another slice of cake to make a sandwich. Lightly press together. In a double boiler, melt the chocolate with water. Remove from heat and before it cools dip the little sandwiches and coat on all sides. Use a fork to hold and a spoon to drip the choc. to cover all spots. Place on serving dish and sprinkle with the chopped nuts. Refrigerate to harden outside. Serve almost at room temp. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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