Sambuca Mascarpone Cream

• mascarpone↗750 g

  750

• sugar↗150 g

  150

• egg yolks↗4

  4

• sambuca romana↗15 ml

  15

• amaretti or other almond cookies10

  10

• fresh mint

  for garnish (optional)

Step-by-step instructions

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.