1 Pour the espresso into a rectangular dish, add the liqueur and stir. Set aside to allow the temperature to drop. 2 In a bowl, combine the mascarpone, powdered sugar, and vanilla. With a whisk, whisk until fluffy for 2-3 minutes. Add the salt, some of the coffee...

1 Beat the butter and the measured icing sugar very well in the mixer, for 15 - 20 minutes until the mixture is very fluffy and smooth. Start by beating on low speed and gradually increase the speed to medium-high power. Add the grenadine and cognac (or tsipouro) and...