Mini Oreo Cookies

1.   Make a batch of my “Oreo” Cookies (keto, sugar free, gluten free) cookie dough. Use method number 3 with a 3 1/2 to 4 cm or 1 1/2 inch champagne glass. Dry the cookies overnight before using in this recipe

Mascarpone Cheese Mixture

2.   In a mixing bowl, combine the cold mascarpone cheese, vanilla and the sweetener. Whip until fluffy

3.   Add the cold whipping cream and whip to a medium stiffness stage. Place the mixture into a piping bag. OPTIONAL: place a fancy tip into the piping bag before filling for a fancier presentation

Assembling Parfait

4.   Pipe a layer of mascarpone cream into the bottom of a tall serving glass

5.   Dip an Oreo cookie in the strong coffee. Layer one row – about 2 or 3 cookies – on top of the mascarpone cream, so that the cookies touch the glass (for visibility and presentation)

6.   Repeat with 3 or 4 layers, alternating between mascarpone cream and a layer of coffee dipped mini Oreo cookies

7.   To complete the presentation, pipe the mascarpone cream to the top or near the top of the glass. Sprinkle a thin layer of cocoa powder on top

8.   Refrigerate for a minimum of 4-6 hrs, or overnight before serving. Enjoy!