Sweet Mascarpone Mousse
4 egg yolks
1/2 cup granulated sugar
12 Girl Scout Peanut Butter Sandwich Cookies (about half of a 9 ounce box),
8 teaspoons plus 1 tablespoon Frangelico liqueur
1/2 cup whipping cream, for garnish
Using a wooden spoon, beat mascarpone cheese in a large mixing bowl until very
smooth. In top of a double boiler over simmering water, whisk egg yolks and
sugar until they reach 130 degrees F on an instant-read thermometer. Stir egg
mixture into cheese, mixing well. Chill mixture 1 hour.
Place 12 cookie quarters in the bottom of each of 4 dessert glasses. Pour 2
teaspoons Frangelico over the cookies in each dish. Add 2 sliced strawberries to
each glass. Pour mascarpone mixture into glasses. Chill 20 minutes.
Meanwhile, beat cream until soft peaks form, add 1 tablespoon Frangelico and
continue beating until stiff peaks form. Garnish each glass with whipped cream
and a whole strawberry; serve.
Nutritional analysis per serving: 728 calories, 55 percent calories from fat, 11
grams protein, 64 grams carbohydrates, 2 grams total fiber, 44 grams total fat,
302 milligrams cholesterol, 152 milligrams sodium