Recipe Detail Page

1. Add the chocolate-covered almonds to the bowl of a food processor and whiz until well crumbled—a few telltale chunks are nice—or chop by hand. Set aside.

2. Into a small saucepan over low heat, add the water, amaretto and espresso powder. Stir often and bring up to a low boil. Allow to bubble for about 30 seconds, stirring, until espresso is fully dissolved. Remove from heat and set aside to cool.

3. Into a large bowl using an electric beater or into the bowl of a stand mixer add the mascarpone, cream, amaretto and maple syrup. Beat on medium until well blended, smooth and glossy, about 3 minutes. Stop midway through to scrape down the sides of the bowl. Set aside.

4. Add cream, amaretto and maple syrup to a medium bowl and whip on high with electric beaters until soft peaks form, about 2 minutes. Stop midway through to scrape down the sides of the bowl.

5. To assemble: into the bottom of each dish place 4 amaretti cookies. Drizzle with the amaretto-espresso sauce—about 2½ tsp (12 mL) each.

6. Dollop about ¼ cup (60 mL) mascarpone mixture on top of cookies. Garnish with a dollop of flavoured whipped cream, about 1 tbsp (15 mL) of crushed chocolate almonds and 2 pinches espresso powder. Top with another cookie, if desired.