- 3/4 cup Arrowhead Mills Buttermilk Pancake & Waffle Mix
- 1 tablespoon Spectrum Canola Oil
- 10 tablespoons milk, WestSoy Soymilk or Rice Dream Rice Milk, plus
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 2 ounces good quality coffee liqueur
- 4 egg yolks
- 2 tablespoons Hain Pure Foods Organic Sugar
- 2 egg whites
- 2 cups mascarpone cheese
- 3 1/4 inch each of hazelnut chocolate pieces
- 3 ounces shaved milk chocolate
- 2 tablespoons bitter sweet cocoa powder
- Follow directions for buttermilk pancake mix and add 1 teaspoon of vanilla extract. Make 8 pancakes, slice each pancake into 4 fingers and set aside.
- Mix coffee and liqueur together, set aside.
- Over a double boiler, beat egg yolks and sugar until mixture thickens forms into ribbons and lightens in color. Let this cool before incorporating the mascarpone.
- Beat egg white to stiff peaks.
- Fold mascarpone cheese into egg yolk, fold mascarpone mixture into egg whites and set aside.
- Line pancake fingers around the edges of 6 wine goblets, from the bottom up, with a pastry brush paint the pancake strips with espresso mixture.
- Fill each wine goblet one third full of mascarpone mixture. Divide broken chocolate and sprinkle over each glass.
- Lay over two remaining fingers of pancake, paint again with espresso mixture and top with remaining mascarpone mixture. Sprinkle over powdered cocoa and top with shaved chocolate.
- Refrigerate and serve.