If you read my post about Barcelona you will have read about my experience at a wonderful little pizzeria called 'Sportsbar'.
I still dream of that city, that meal and ESPECIALLY this dessert.
"Oooh, its so light!"
"It's like an adult OREO!"
...and a messy faced thumbs up and head nod from my 10 year old cousin. Kid approved!!!
My recipe is listed below. It is not that difficult to put together and should be made the day before for best results. Number one tip is to let it sit overnight and set up. It is fairly easy to slice and slides out without much fuss for serving. Have with coffee or tea and enjoy my little memory of Barcelona, Spain!
Cookie and Cream Dream
6 egg yolks
1 cup granulated sugar
8 oz mascarpone cheese
1¾ cup heavy whipping cream
1 cup cold hot chocolate
1 ½ packages Nabisco Famous Wafers
1 tbsp cocoa for dusting
Combine egg yolks and sugar in the top of a double boiler over simmering water. Cook for about 10 minutes, whisking constantly to not overcook your eggs. This is your sabayon. Remove from the heat source and whisk until thick and lemon colored
Add Mascarpone to whipped yolks, whisking lightly until combined
In a separate bowl, whip your heavy cream to stiff peaks
Gently fold the whipped cream into the mascarpone sabayon mixture and set aside
Prepare your hot chocolate and dip the wafers into the mixture just long enough to get them wet, do not soak them and do not linger in this process as the wafers will get soft quickly!
Arrange a layer of wafers in the bottom of a 9 inch square baking dish or similar sized dish
Spread a layer of the mascarpone cream filling over the layer of wafers
Repeat process with another 5 or so layers of wafers and cream
Refrigerate 4 hours or overnight
Dust with cocoa before serving