Prep 5 mins
Cook 0 mins
I wanted to make this so my diabetic son can have a try - using splenda instead of sugar.
- In a medium bowl, using an electric mixer, beat the mascarpone at medium speed with the cream, splenda and vanilla until firm peaks form.
- Fill a pastry bag fitted with a 1/2-inch star tip with the filling. Carefully pipe the mascarpone cream into both ends of the cookies, finishing with a small rosette at each end.