Coupe Rossini

Ingredients

• 1 cup heavy cream
• 2 teaspoons powdered sugar
• 2 ounces mascarpone
• 1 teaspoon pure vanilla extract
• 2 cups strawberries
• Granulated sugar
• 4 ladyfingers
• 1 cup blueberries
• 1 cup raspberries
• 1 cup blackberries
• 4 scoops strawberry sorbet
• 4 chocolate cigarettes
• 4 puff dough pencils
• 4 white chocolate rings
• 4 mint tips

Directions

In a mixer using the whisk attachment beat cream and slowly add sugar and mascarpone. Add vanilla and beat until fairly stiff. Set aside.

Slice the strawberries and use half the amount to make a coulis in the blender with sugar, to taste. Set aside.

To assemble dessert line up 4 lowball red wine glasses. Break each ladyfinger into 4 pieces and place the pieces into each glass. Next pour 1/4 of the coulis into each glass. Place the remaining sliced strawberries over the lady fingers and coulis. Place the mascarpone cream mixture into a pastry bag and make a solid layer of cream in each glass. Then place the blueberries, raspberries, and blackberries, dividing evenly, over the cream. When ready to serve garnish with the sorbet, cigarettes, puff dough pencils, white chocolate ring, and mint tip.