- G. Granaroli XBRG76A
- MM:MK VMXV03A
1 c  Mascarpone
1/4 c  Sugar
3 tb Brandy
11 oz Chocolate (your preference-
- I like semi-sweet)
4    To 5 tb water
Filberts- toasted & crushed

Beat the mascarpone, sugar and brandy with a wooden spoon. Cut a sponge
cake into little rectangles. Spread with mascarpone mixture and top with
another slice of cake to make a sandwich. Lightly press together. In a
double boiler, melt the chocolate with water. Remove from heat and before
it cools dip the little sandwiches and coat on all sides. Use a fork to
hold and a spoon to drip the choc. to cover all spots. Place on serving
dish and sprinkle with the chopped nuts. Refrigerate to harden outside.
Serve almost at room temp.