Italian Style Desert Biscotti Parfaits Food

BISCOTTI PARFAITS

Steps:

• Place biscotti in heavy sealable plastic bag. Crush biscotti coarsely with rolling pin. In each of 2 brandy snifters or tall wine goblets, layer 1/4 of crumbs, 2 teaspoons liqueur, 1/4 cup ice cream, 2 tablespoons diced fruit, 2 teaspoons liqueur, 1/4 cup ice cream, 1/4 crumbs and 2 teaspoons liqueur. Serve immediately or cover and freeze up to 1 hour.

ITALIAN STYLE DESERT BISCOTTI PARFAITS RECIPE

Steps:

• 1. Place biscotti in heavy sealable plastic bag. Crush biscotti coarsely with rolling pin. In each of 2 branch snifters or tall wine goblets, layer ¼ of crumbs, 2 tsp liqueur, ¼ cup ice cram, 2 Tbsp diced fruit, 2 tsp liqueur, ¼ cup ice cram, ¼ of crumbs and 2 tsp liqueur. Serve immediately or cover and freeze up to 1 hour.

STRAWBERRY PARFAIT WITH VIN SANTO, MASCARPONE & BISCOTTI

Steps:

• Place the biscotti biscuits in a plastic bag and crush them lightly with the end of a rolling pin, leaving them slightly chunky. Tip the crushed biscuits into a bowl, drizzle over the Vin Santo and give it a stir. In small bowl, use a fork to slightly mash half of the strawberries with the sugar.
• Whip the mascarpone in a medium bowl, then fold into the whipped cream. If the mixture appears too thick fold through a little milk. In a 1-litre glass bowl, spread half of the soaked biscotti. Top with half of the mashed strawberries and then half of the mascarpone mixture. Repeat until you have used up everything. Slice the remaining strawberries and scatter over the top. Refrigerate, then pack into a cooler as this dessert should be served chilled.