Instructions: Put three cookies in each of 8 champagne glasses/glass goblets or small glass dessert bowls. Mix the rum and anise liqueur together and drizzle over the cookies. Beat the eggs and sugar in a medium bowl until light in color. Beat in the mascarpone until smooth and creamy. Spoon 1/2 cup of the mascarpone mixture into each goblet. Cover with plastic wrap and refridgerate until firm..(about 2 hours). (Can refrigerate overnight)

Serving: Draw a small knife across the block of chocolate to make chocolate shavings. Sprinke shavings over each dessert and serve immediately

Oreste, where this dessert originated is a restaraunt in Modena, Italy.

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