Ingredients
- 3/4 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 (8-ounce) package mascarpone cheese, softened
- 1/2 cup dark chocolate chips
- 1/4 cup brewed espresso, cooled
- 2 tablespoons almond-flavored liqueur such as amaretto
- 7 ladyfingers
- 1 9 inch Diamond of California Chocolate Nut Pie Crust
- 1/2 teaspoon cocoa powder
- 1/4 cup Diamond of California sliced almonds, toasted
The Steps
- In large bowl, with mixer on medium speed, beat cream and sugar 2 minutes or until soft peaks form. Add cheese and beat 1 minute or until incorporated; fold in chocolate chips. Makes about 2 cups.
- In wide, shallow dish, whisk espresso and liqueur. Dip ladyfingers, 1 at a time, in espresso mixture; place in single layer on bottom of pie crust, cutting to fit if necessary. Drizzle remaining espresso mixture over ladyfingers; spread cream mixture over ladyfingers. Sift pie with cocoa powder; cover and refrigerate at least 3 hours or up to overnight.
- Cut pie into 8 slices; serve sprinkled with almonds.
Approximate nutritional values per serving (1 slice): 394 Calories, 28g Fat, 15g Saturated Fat, 57mg Cholesterol, 104mg Sodium, 31g Carbohydrates, 2g Fiber, 19g Sugars, 18g Added Sugars, 6g Protein
Chef Tip(s): To toast almonds: In large skillet, toast almonds over medium-low heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.