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two beaters covered with cream cheese

Latin Lover Napoleon

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End a Latin-themed night of seduction with this easy to make version of a Napoleon, flavored with ginger and cinnamon. 
Course Dessert
Cuisine American
Dish Type Dessert
Cooking Style Baking
Ingredient Agavero, Tortillas
Author Diane Brown


  • 8- oz containers mascarpone cheese softened
  • 1/4 cup Agavero tequila
  • 1 tbsp finely minced crystallized ginger
  • 1 tbsp grated fresh ginger
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • 3 8- in flour tortillas each one cut into two 3” rounds with a cookie cutter (yielding six rounds)
  • 2 tbsp unsalted butter melted
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon plus additional for garnish


  • 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 1/2 of the whipped cream into mascarpone mixture, reserving 1/2 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.