By Maito on August 06, 2008
Photo by FLKeysJen
Photo by FLKeysJen
"Delicious and decadent! Definitely company worthy. If you are using sugar or Splenda granular, the equivalent is double the baking blend (please note: this is in the ingredients). If fat and calories are not a concern, you can increase the ratio of cream to fruit, if you like. Cook time is stand time."
Serving Size: 1 (85 g)
Servings Per Recipe: 3
"4 Stars, the mascarpone-Frangelico mixture is very tasty, but the rich calories seem mismatched with the relatively unadorned fresh fruit, I would have preferred strawberry yogurt with some Frangelico to jazz it up. However I updated my review, I learned that mascarpone with unadorned fresh fruit is the classic combination; so I take exception with combining mascarpone with Splenda -- just decide what you're going for and be consistent. I made my own Amaretti (Recipe #200134 #200134), which were very tasty and added a wonderful almond accent, but I only needed 6 tiny amaretti as a topping for this dish, instead of 6 medium amaretti; I was unable to crush the cookies by hand, so I used the food processor again. I appreciate that this combination arose from RSC, but I don't think this combination makes sense nutritionally. Personally, I would have been happier to feature fresh blueberries and cherries atop Frangelico-spiked strawberry yogurt and topped with a sprinkle of crushed amaretti. Made for Please Review My Recipe."
"I would had served it a little bit chillier and i also thought that somekind of taste was missing but i could not figure out which one. This might be a fault of the italian cookies i used."
"The Frangelico adds a delicious flavor that ties all of the contest ingredients together in a wonderfully simple, yet elegant dessert. The only Italian cookies at my market were called "Anginetti" cookies so not sure if that's the same as amaretti, but they sure were good crumbled over the top. Allowing the sugar-coated fruit to sit at room temperature brings out its beautiful colors and flavors."