Sambuca Mascarpone Cream

1. 1

   In a large bowl, stir the mascarpone with a wooden spoon till it is very smooth.

2. 2

   Mix in the egg yolks, sugar, and sambuca.

3. 3

   Mixture should be thoroughly combined, silky smooth with no lumps.

4. 4

   Set the bowl in the refrigerator for one hour to stiffen a bit.

5. 5

   Remove from fridge, and spoon mixture into dessert glasses.

6. 6

   Insert two cookies partially into each glass (submerge cookies partway in the mixture).

7. 7

   Garnish with fresh mint.

8. 8

   Refrigerate at least one hour, but best results (from a texture standpoint) if served the following day.

* Per serving · 4 servings · Values may vary.

No additional tips available.