Sambuca Mascarpone Cream - cooking recipe

Ingredients

750 g mascarpone
150 g sugar
4 egg yolks
15 ml sambuca romana
10 amaretti or 10 other almond cookies
of fresh mint, for garnish (optional)

Preparation

In a large bowl, stir the mascarpone with a wooden spoon till it is very smooth.
Mix in the egg yolks, sugar, and sambuca.
Mixture should be thoroughly combined, silky smooth with no lumps.
Set the bowl in the refrigerator for one hour to stiffen a bit.
Remove from fridge, and spoon mixture into dessert glasses.
Insert two cookies partially into each glass (submerge cookies partway in the mixture).
Garnish with fresh mint.
Refrigerate at least one hour, but best results (from a texture standpoint) if served the following day.