Venetian Expresso and Amaretti Torte

This classic Italian dessert is great with espresso as an after dinner treat.

Ingredients:

• 1/2 pound Italian amaretti cookies
• 2 1/2 ounces melted butter
• 1 teaspoon plain gelatin
• 2 1/2 ounces very strong, hot espresso
• 2 tablespoons superfine sugar
• 1 pound mascarpone cheese
• 2 tablespoons Kahlua, Tia Maria or other coffee liqueur
• 4 ounces heavy cream
• 2 tablespoons chocolate coffee beans, crushed

Directions:

Crush cookies in a plastic bag with a rolling pin or grind in a food processor. Place crushed cookies in a bowl, add melted butter and mix well. Press mixture into a greased 9 inch springform pan. Press a layer of tin foil on top and chill for 1-2 hours. In a small bowl, sprinkle gelatin on top of hot espresso and whisk until dissolved. Set aside to cool. In another bowl, fold sugar into mascarpone, add coffee liqueur and cooled gelatin and espresso mixture. Lightly beat cream and add to bowl. Remove foil from crust, and pour on filling, smoothing with a spatula. Chill for 2-3 hours. When ready to serve, decorate with a drizzle of liqueur and some crushed chocolate coffee beans. Add a dollop of mascarpone on the side, if desired. Using a sharp knife, rinsed in hot water between each cut, produces the neatest result.

Number of Servings: 6-8