With its whimsical presentation, this dessert is one that is sure to delight your guests.
- 1 cup heavy cream
- 1/4 cup Kahlua or coffee syrup
- 1/4 cup confectioners sugar
- 1/4 teaspoon espresso powder, mixed with 1 tablespoon cold water
- 4 ounces Mascarpone
- 1 jar Stonewall Kitchen Coffee Caramel Sauce, Dulce De Leche Sauce or Maple Honey Caramel Sauce
Mix espresso powder with cold water.
Combine heavy cream, Kahlua, confectioners sugar, and espresso. Beat until lightly whipped and soft peaks form. Reserve half and refrigerate the remaining half. With beater on low, mix Mascarpone and chocolate sauce until smooth. Fold in reserved whipped cream until well blended and light in texture.
Spoon mixture into demitasse cups, leaving about 1/8 inch space from the top. Top mixture with a dollop of remaining cream and spread out to touch the sides of the cup, creating a "faux" foam. Sprinkle top with espresso powder and serve a small biscotti.