8 chocolate-almond biscotti
2/3 cup espresso or very strong coffee
8 ounces Wisconsin mascarpone cheese
1 Pasteurized egg*
1/4 cup sugar
1/2 cup whipping cream
1 pint fresh raspberries, washed and well dried
Break biscotti into small pieces or pulse in food processor until roughly crumbled. Combine with espresso in small bowl and set aside. Combine Mascarpone, egg and sugar in medium bowl. Beat just until blended with electric mixer. Do not over mix. In another bowl, whip cream. Gently fold cream into Mascarpone mixture.
In each of 6 clear, stemmed sherbet or wine glasses, layer some of the biscotti mixture, some of the berries and some of Mascarpone mixture. Repeat layers. Top each with a raspberry. Refrigerate until serving time.
*For food safety reasons, the U.S. Federal Food and Drug Administration recommends pasteurized eggs in recipes that do require cooking eggs.