- 1 (13.5 ounce) package Pepperidge Farm® Chocolate Fudge Pirouette® Rolled Wafers
- 1 cup heavy cream
- 1/3 cup confectioners' sugar
- 1 (8 ounce) container mascarpone cheese, softened
- 2 tablespoons sweet Marsala wine
- 1/4 cup prepared coffee or espresso
- 1 teaspoon vanilla extract
- 1/4 cup grated bittersweet chocolate
- Reserve 8 cookies for garnish. Cut remaining cookies into 2-inch long pieces.
- Beat cream and sugar in medium bowl with electric mixer on high speed until soft peaks form.
- Stir cheese, wine, coffee and vanilla extract in large bowl with fork or whisk until mixture is smooth. Fold in 1/2 cup whipped cream.
- Divide coffee cream amount 8 parfait glasses. Top each with about 1/3 cup cookie pieces. Top with remaining whipped cream and chocolate. Garnish with reserved cookies. Serve immediately.