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Ingredients:

2 Entenmann’s Rich Frosted Donuts, sliced in half
1/2 Cup Brewed Espresso
1/4 Cup Granulated Sugar
1 Pint Heavy Whipping Cream
4 oz. Mascarpone Cheese, at room temperature
1/2 Cup Caramel Topping, plus extra for drizzling
1 Teaspoon Dark Chocolate Syrup, optional
1 Can Whipped Cream
1 oz. Semisweet Chocolate, Shaved

Directions:

Stir sugar into warm espresso in shallow bowl and refrigerate.

Meanwhile, mix together heavy cream and mascarpone cheese on medium speed until stiff peaks form. Add caramel topping and chocolate syrup and beat until smooth.

To assemble, spoon 1/4 cup of heavy cream mixture into a clear café mug. Quickly dip donut into sweetened espresso, cut side down, shake off excess and place in mug face up. Repeat with another layer and top with whipped cream, caramel drizzle, and chocolate shavings.

Makes two desserts, serves 4

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