Mascarpone Espresso Cream and Amaretti Parfaits

Dissolve instant espresso in 2 tablespoons of boiled water. Refrigerate to cool.

Place amaretti cookies in a sturdy zip top bag and using a rolling pin, or tool of your choice, crush amaretti cookies, leaving some larger pieces. Set aside.

Grate the dark chocolate with a grater and set aside.

In the bowl of your stand mixer, whip the mascarpone cheese, heavy cream, coffee and vanilla. Whip until soft peaks begin to form and then slowly add the icing sugar. Whip until stiff peaks form.

Spoon half of the mascarpone cream evenly among the glasses. Sprinkle half the crushed amaretti cookies over the mascarpone cream and repeat layers once more. Top each serving with a sprinkling of grated chocolate.

This will make 4 to 6 servings depending on the size of your glasses.

Cover and chill for at least 1 hour.