|1 cup sugar||1 teaspoon pure vanilla extact|
|3 cups hot brewed espresso||7 ounces crisp Italian-style lady fingers, chopped into bite-size pieces|
|1 1/4 cups heavy cream||1/2 cup marsala wine, or chocolate liqueur|
|1/2 cup mascarpone cheese, chilled||bittersweet chocolate, for shaving|
In a large bowl, whisk together 3/4 cup sugar and the espresso until dissolved. Pour into a 9-by-13-inch metal baking pan; let cool. Freeze, stirring every 30 minutes, until frozen, about 2 hours. Using a fork, scrape into fluffy crystals. Cover and return to the freezer until ready to use.
Meanwhile, using an electric mixer, beat the heavy cream, mascarpone, the remaining 1/4 cup sugar and the vanilla until soft peaks form.
Working in 2 batches, and refrigerating each one, layer each of 8 parfait glasses with 1/3 cup granita, some of the chopped lady fingers, 1 1/2 teaspoons wine and 1/4 cup mascarpone mixture; repeat. Serve topped with the chocolate shavings.
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