Mascarpone Twix and Shout!
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
- In a large mixing bowl, whisk heavy cream until soft peaks are formed.
- In a separate mixing bowl, combine mascarpone cheese, honey, rum and coffee liqueur and mix until softened using a wooden spoon.
- Lightly fold the mascarpone cheese mixture into the whipped cream.
- Gently stir in the chopped TWIX® Caramel Cookie Bars. Cover bowl; refrigerate for at least 20 minutes.
Suggestions
Roasted Mangoes
- Place all of the ingredients in a mixing bowl and toss to evenly coat mango slices with brown sugar mixture.
- Heat a ridged grill to medium temperature. Lightly spray grill surface with nonstick vegetable cooking oil.
- 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.
- Cool grilled mango slices. Dice into small pieces; combine with reserved brown sugar mixture and toss to blend.
Cream Puffs
- Preheat first oven to 400°F. Preheat a second oven to 350°F.
- 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.
- Transfer batter into a large mixing bowl; add the eggs one at a time, stirring the batter after the addition of each egg.
- 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.
- 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.
- Remove baking sheets from the oven and place on cooling rack.
- Using a serrated knife, slice each cooled cream puff in half; reserve the top half of each cream puff.
- 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
- 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.
- Drizzle chocolate sauce over cream puffs; garnish with chopped TWIX®Caramel Cookie Bar.