Sambuca Mascarpone Cream

Much as I love whipped cream, I can't eat it. This dessert satisfies my craving for something with a similar texture, and sinful deliciousness ! I believe you could easily substitute your favorite liqueur in place of Sambuca.

• Ready In: 2 hrs 10 mins
• Serves: 5

Ingredients

• 750  g mascarpone
• 150  g sugar
• 4  egg yolks
• 15  ml  sambuca romana
• 10  amaretti or 10  other almond  cookies
•  of fresh mint, for garnish (optional)

Directions

1. In a large bowl, stir the mascarpone with a wooden spoon till it is very smooth.
2. Mix in the egg yolks, sugar, and sambuca.
3. Mixture should be thoroughly combined, silky smooth with no lumps.
4. Set the bowl in the refrigerator for one hour to stiffen a bit.
5. Remove from fridge, and spoon mixture into dessert glasses.
6. Insert two cookies partially into each glass (submerge cookies partway in the mixture).
7. Garnish with fresh mint.
8. Refrigerate at least one hour, but best results (from a texture standpoint) if served the following day.