4 servings
8.8 oz. Castelli
Mascarpone
3 egg yolks (very fresh)
3 tablespoons sugar
1/2 cup whipped cream
3.5 oz. dark chocolate flakes
8 thin biscuits
1/2 cup brandy
Whip the egg yolks and the sugar until the mixture is almost white. Add the Mascarpone and blend well with an electric mixer, gradually adding the brandy and whipped cream. Pour the mixture into muscatel goblets and garnish with chocolate flakes and thin biscuits. Refrigerate at 33°F for 2 hours, then serve.
