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In
a standing mixture, mix mascarpone, Agavero, crystallized
ginger, fresh ginger and vanilla extract together well
until fluffy. Using a whisk or standing mixer, whip the
cream until soft peaks form. Fold _ of the whipped cream
into mascarpone mixture, reserving _ of the whipped cream
for the top of the napoleon. Chill for 30 minutes.
Heat oven to 400 degrees. Place tortilla rounds on a baking
sheet and, using a pastry brush, brush evenly on both
sides with butter. Bake for 5-7 minutes, until tortillas
are a light golden color and crisp. In a small bowl, mix
cinnamon and sugar. Sprinkle evenly on the top side of
the tortilla crisp, shaking off excess. Cool on a cooling
rack.
Assemble napoleons by placing one tortilla round on a
dessert plate, smoothing two tablespoons of mascarpone
mixture on top. Place a second tortilla crisp on top of
mascarpone, and another 2 tablespoons of mascarpone mixture.
Top with a 3rd tortilla crisp, a dollop of whipped cream
and a sprinkle of cinnamon. Serve.
view
anohter recipe:
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and Sausage
The Latin Lover Napoleon
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