Type what you have

Ingredients

• ✓ amaretti cookie
• raspberry
• white sugar
• water
• lemon juice
• amaretto liqueur
• heavy cream
• mascarpone cheese
• amaretti

Instructions

1. 1 Reserve 6 raspberries for garnish. Place remaining raspberries in a saucepan and add 2 tablespoons sugar, water, and lemon juice. Bring to a simmer over low heat and cook, stirring occasionally, until raspberries break down, 5 to 7 minutes. Drain through a fine mesh sieve set over a bowl to remove seeds and reserve raspberry sauce.
2. 2 Combine amaretto liqueur, heavy cream, and remaining sugar in a mixing bowl. Whip until soft peaks form. Add mascarpone cheese and blend thoroughly.
3. 3 Place 1 or 2 tablespoons crushed amaretti in the bottom of a serving glass. Add whipped mascarpone mixture and a layer of raspberry sauce. Repeat layers and top with 1 reserved raspberry and 1 whole amaretti cookie. Repeat with remaining ingredients.

By thedailygourmet

Ingredients

• ✓ amaretti cookie
• ricotta cheese
• heavy cream
• powdered sugar
• honey
• lemon zest
• blackberry
• raspberry
• mint
• nutmeg

Instructions

1. 1 Beat drained ricotta, cream, powdered sugar, and honey in a stand mixer on low speed until creamy, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and refrigerate while you prepare the serving glasses.
2. 2 Place cookies into a resealable plastic bag; seal the bag and crush cookies into chunky crumbs. Set aside 1 tablespoon for garnish. Divide remaining crumbs evenly among five 6-ounce glasses.
3. 3 Pipe ricotta cream into each glass. Sprinkle reserved crumbs over top, then garnish with blackberries, raspberries, mint, and nutmeg. Refrigerate for 1 hour before serving.

By Buckwheat Queen

Ingredients

• ✓ amaretti cookie
• vanilla yogurt
• gingersnap cookie
• butter
• cream cheese
• white sugar
• vanilla extract
• cinnamon
• ginger
• cardamom
• salt
• egg
• caramel sauce

Instructions

1. 1 Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
4. 4 Bake in the preheated oven until golden, about 12 minutes.
5. 5 Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
6. 6 While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
7. 7 Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
8. 8 Let cool completely and remove from pan. Serve with caramel sauce.

By LaurasFaves