Courtesy of Chef Dino Lubbat, Dinotto Ristorante, Chicago
- 34 ounces mascarpone cheese
- 1/2 cup Kahlua
- 1/8 cup Marsala wine
- 1 cup sugar
- 1 large egg, white only
- 1 1/2 cup heavy cream
- 1 tablespoon instant espresso powder
- 90 Athens® Phylloi Shells (Traditional, Chocolate, or Graham)
- 2 ounces chocolate shavings, for topping
In a medium mixing bowl, combine mascarpone cheese with Kahlua, Marsala wine, sugar, egg white and heavy cream until blended to a thick cream consistency. Do not over whip. Chill for 3 hours until it sets.
Pipe mixture into each Mini Shell and garnish with chocolate shavings or desired topping.
Garnish with chocolate curls, instant coffee powder or cocoa powder.