Tiramisu-Style Espresso Granita Parfaits

Donatella Arpaia

Tiramisu-Style Espresso Granita Parfaits

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    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


    Prep: 30 min Total:
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    • 1

      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.

    • 2

      Meanwhile, using an electric mixer, beat the heavy cream, mascarpone, the remaining 1/4 cup sugar and the vanilla until soft peaks form.

    • 3

      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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