Cooking Directions

• Reserve 8 whole wafers for garnish.  Cut the remaining wafers into 2-inch-long pieces.
• Beat the egg yolks and granulated sugar in the top pan of a double boiler over hot water with a whisk for 5 minutes or until the mixture is thickened.
• Stir the coffee, wine and cheese in the pan.  Cook and stir with a whisk for 10 minutes.  Remove the pan from the double boiler.  Let the mixture cool for 10 minutes.
• Beat the heavy cream, vanilla extract and confectioners’ sugar in a medium bowl with an electric mixer on high speed until stiff peaks form.
• Divide the espresso cream among 8 glasses.  Top each with about 1/2 cup wafter pieces.  Divide the whipped cream and the chocolate among the glasses.  Garnish each with 1 whole wafer.

Ingredients

• 1 canister (14.1 ounces) Pepperidge Farm® Pirouette® Chocolate Fudge Rolled Wafers
• 4 egg yolk
• 0.25 cup sugar
• 0.25 cup prepared instant espresso
• 2 tablespoons sweet dry Marsala wine
• 4 ounces mascarponecheese (about 1/2 cup)
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon confectioners' sugar
• 0.25 cup grated bittersweet dark chocolate