Chocolate Espresso Pirouette Parfaits

Campbell's Chocolate Espresso Pirouette Parfaits Recipe

These rich Italian-style stirred custard desserts are spiked with coffee and garnished with cookies and shaved chocolate.  They're very easy to make and make a beautiful presentation.

At a glance


15 min.


40 min.



Servings: parfait each

Cook: 15 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Pirouette® Chocolate Fudge Rolled Wafers

    Pepperidge Farm® Pirouette® Chocolate Fudge Rolled Wafers

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What You'll Need

1 canister (14.1 ounces) Pepperidge Farm® Pirouette® Chocolate Fudge Rolled Wafers
4 egg yolks
1/4 cup sugar
1/4 cup prepared instant espresso
2 tablespoons sweet marsala wine
4 ounces mascarpone cheese (about 1/2 cup)
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
1/4 cup grated bittersweet dark chocolate

How to Make It

  • 1

    Reserve 8 whole wafers for garnish.  Cut the remaining wafers into 2-inch-long pieces.

  • 2

    Beat the egg yolks and granulated sugar in the top pan of a double boiler over hot water with a whisk for 5 minutes or until the mixture is thickened.

  • 3

    Stir the coffee, wine and cheese in the pan.  Cook and stir with a whisk for 10 minutes.  Remove the pan from the double boiler.  Let the mixture cool for 10 minutes.

  • 4

    Beat the heavy cream, vanilla extract and confectioners’ sugar in a medium bowl with an electric mixer on high speed until stiff peaks form.

  • 5

    Divide the espresso cream among 8 glasses.  Top each with about 1/2 cup wafter pieces.  Divide the whipped cream and the chocolate among the glasses.  Garnish each with 1 whole wafer.

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  • Tip: For a chic serving idea, serve this dessert in wine or martini glasses.
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