Ingredients:
1.5 cups coffee (strength according
to your desire)
4 tablespoons coffee-flavored liqueur (i.e. Kahlua)
3.5 oz. mascarpone cheese
8 oz. fat free cream cheese
1/3 cup packed brown sugar
1/4 cup white sugar
24 ladyfingers
1 tablespoon cocoa powder
Instructions:
In a medium size bowl, combine the coffee and 2 tablespoons of the
coffee-flavored liqueur.
In separate medium size bowl, combine the mascarpone cheese,
cream cheese, 2 tablespoons liqueur, brown and white sugars.
Beat until well-blended.
Dip the ladyfingers in the coffee mixture then line
them in one layer
of an 8-inch square pan.
Spread half of the cheese mixture on top of the ladyfingers then
repeat with the remaining ladyfingers and cheese mixture.
Sprinkle with cocoa.
Stick a few toothpicks in the dessert then cover
with plastic wrap (the toothpicks keep the plastic wrap from sticking
to the dessert.)
Chill in refrigerator for at least 2 hours.
Serves 12
Betty
Mangia! Mangia!
Ciao
Fruit-Filled Cookies
Makes 4 servings (Time: 1 hour, plus time for resting)
2 sticks (1/2 pound) butter
1/2 cup sugar
8 ounces cream cheese
Pinch salt
2 cups flour, plus more as needed
An assortment of thick preserves, like apricot, raspberry, and orange
2 egg whites, lightly beaten
Granulated sugar as needed
In a bowl, using a wooden spoon or your hands, or in an electric mixer, combine the butter, cream cheese and 1/2 cup of sugar; stir in the salt. Gradually add the flour, making a sticky dough. Sprinkle the outside of the dough with flour, wrap in plastic, and refrigerate for at least an hour, and up to 24.
Preheat the oven to 350ºF. Working with about a quarter of the dough at a time, roll out to less than 1/4-inch thickness (3/16 is about right), using flour as necessary to prevent sticking. Cut into 2-inch squares and put a dollop of one of the preserves in the center of each square, or spread it across the diagonal, stopping short of the edges. Roll up and seal, or fold into triangles, or, if you spread the filling on the diagonal, bring up the corners and pinch across the center.
Brush each finished cookie with egg white and sprinkle with sugar, then put on a greased or nonstick cookie sheet and bake from 10 to 15 minutes, or until very lightly browned. Cool and serve within a day.
Mascarpone Fruit Dip
1 8 oz. container of Mascarpone Cheese
4 oz. plain or vanilla yogurt
4 oz. Whipped Cream Cheese
2 tbsp. sugar
2 tbsp. pure vanilla extract
Gently blend all ingredients in a bowl with a spatula. Serve with sliced, mixed fruit. |
