Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Egg whites; large
1 pn Cream of tartar
2/3 c Sugar
1/2 lb Mascarpone cheese
2 tb Dark rum
2 oz Bittersweet chocolate; fine
-quality/chopped fine
1 c Butter cookies; crumbs or
-pound cake crumbs
1 c Coffee; brewed/lukewarm

--------------------------GARNISH-------------------------------
2 oz Bittersweet chocolate; chop
-fine

Put the eggwhites in a bowl of an electric mixer and put the bowl in a
second bowl of hot water and let the whites stand, stirring
occasionally, for 15 minutes.

Add the cream of tartar and salt and bet the whites until they just
hold stiff peaks. While the whites are being beaten, in a saucepan
combine the sugar and 1/4 cup of water. Bring the mixture to a boil,
stirring to dissolve the sugar, and boil the syrup until it registers
240 deg. on a candy thermometer. Add the sugar syrup to the whites
in a stream, slowly,while beating and beat the mixture until it is
cool. Add the mascarpone, rum and chocolate and beat until well
combined. Divide the cookie or cake crumbs among 4 stemmed glasses.
Drizzle each portion with 2 tablespoons of the coffee and top the
crumbs with half the mascarpone mixture. Layer the remaining cookie
crumbs, coffee and mascarpone mixture in the same manner. Chill the
parfaits, covered for a minimum of
2 hours, or overnight.

Garnish: In a metal bowl, set over a pan of barely simmering water,
melt the chocolate. Line a baking sheet with foil and spread the
chocolate about 1/8" thick on the foil. Chill the chocolate triangles
on the baking sheet until it is just set, but not hard, and with a
pastry wheel, cut it into triangles. Chill the chocolate triangles
on the baking sheet until they have hardened and peel the foil
carefully from them. Garnish each parfait with a chocolate triangle.

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