Mascarpone Twix and Shout!

Mascarpone Twix and Shout marsfoodservices image

Ingredients

  • 3/4 cup heavy cream
  • 11/2 lb. mascarpone cheese, softened at room temperature
  • 1/4 cup honey
  • 3 tbsp. aged premium rum
  • 3 tbsp. Mexican coffee flavored liqueur
  • 11/2 cups TWIX® Caramel Cookie Bar, coarse chopped

Mascarpone Twix and Shout!

Makes: 12 servings

Submitted by Michael Watz – Chef Instructor at Washburne Culinary Institute, Chicago, IL MARS Chef Showdown 2013 Dessert Recipe Contest Grand Prize Winner

Direction

  1. In a large mixing bowl, whisk heavy cream until soft peaks are formed.
  2. In a separate mixing bowl, combine mascarpone cheese, honey, rum and coffee liqueur and mix until softened using a wooden spoon.
  3. Lightly fold the mascarpone cheese mixture into the whipped cream.
  4. Gently stir in the chopped TWIX® Caramel Cookie Bars. Cover bowl; refrigerate for at least 20 minutes.

Suggestions

 

Roasted Mangoes

 

  1. Place all of the ingredients in a mixing bowl and toss to evenly coat mango slices with brown sugar mixture.
  2. Heat a ridged grill to medium temperature. Lightly spray grill surface with nonstick vegetable cooking oil.
  3. Drain mango slices, reserving brown sugar mixture, and arrange on grill. Cook for approximately 2 minutes on each side or until a deep caramel colored is achieved.
  4. Cool grilled mango slices. Dice into small pieces; combine with reserved brown sugar mixture and toss to blend.

 

Cream Puffs

 

  1. Preheat first oven to 400°F. Preheat a second oven to 350°F.
  2. In a sauce pot, combine water, butter and salt; bring to a full boil. Add the sifted flour all at once and stir vigorously with a wooden spoon. Cook the dough over medium heat until the batter pulls away from the sides of the pot.
  3. Transfer batter into a large mixing bowl; add the eggs one at a time, stirring the batter after the addition of each egg.
  4. Line baking sheets with parchment paper. Transfer dough to a pastry bag fitted with a star tip. Pipe out the dough into 36 round-shaped cream puffs about the size of a silver dollar. Bake at 400°F for 10 to 12 minutes. Refrain from opening the oven door.
  5. Quickly remove baking sheets from oven and transfer to 350°F oven. Bake for 30 to 35 minutes, or until cream puffs are medium golden brown.
  6. Remove baking sheets from the oven and place on cooling rack.
  7. Using a serrated knife, slice each cooled cream puff in half; reserve the top half of each cream puff.
  8. Place the Mascarpone Cream into a pastry bag fitted with a large star tip. In the bottom portion of each cream puff, pipe a rosette of Mascarpone Cream, then arrange the reserved top portion of each cream puff to finish.

 

To Serve

 

  1. Arrange 3 cream puffs on plate. Garnish cream puffs and around the perimeter of plate with roasted mangoes, fresh raspberries, fresh mint and a light dusting of confectioner’s sugar.
  2. Drizzle chocolate sauce over cream puffs; garnish with chopped TWIX®Caramel Cookie Bar.