Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | - G. Granaroli XBRG76A MM:MK VMXV03A |
| 1 cup | Mascarpone |
| ¼ cup | Sugar |
| 3 tablespoons | Brandy |
| 11 ounces | Chocolate (your preference- I like semi-sweet) |
| 4 \N | To 5 tb water |
| \N \N | Filberts- toasted & crushed |
Beat the mascarpone, sugar and brandy with a wooden spoon. Cut a sponge cake into little rectangles. Spread with mascarpone mixture and top with another slice of cake to make a sandwich. Lightly press together. In a double boiler, melt the chocolate with water. Remove from heat and before it cools dip the little sandwiches and coat on all sides. Use a fork to hold and a spoon to drip the choc. to cover all spots. Place on serving dish and sprinkle with the chopped nuts.
Refrigerate to harden outside. Serve almost at room temp.