A Recipe From Campfire's New Chef

Have you ever wanted to impress your friends or family with a recipe fit for a professional chef? Well now you can! Today, we're sharing a delicious dessert recipe courtesy of Ricardo Bravo, the new Executive Chef at Campfire Restaurant, located in The Stella Hotel.

Campfire Restaurant serves breakfast, lunch, and dinner, made with the freshest ingredients, sourced locally from around Central Texas. With a beautiful patio complete with a fire pit, Campfire is the perfect place for all of your summer happy hours or date nights.


(serves 8)

1-pound mascarpone

1⁄4 cup sugar

2 tablespoons amaretto or cognac

1 cup heavy cream

24 savoiardi (imported Italian ladyfingers)

1 cup brewed espresso, at room temperature 1⁄2 cup chopped bittersweet chocolate

In a large bowl, whisk together the mascarpone, sugar, and amaretto until smooth.

In a chilled bowl with chilled beaters, whip the cream until soft peaks form. Fold the cream into the mascarpone mixture.

Lightly dip half of the ladyfingers in the espresso and arrange them in a single layer in the bottom of an 8-inch square pan. Spread half the mascarpone mixture over ladyfingers.

Sprinkle with half the chocolate.

Dip remaining ladyfingers in the espresso. Top with the remaining mascarpone mixture, spreading it smooth. Sprinkle with the remaining chocolate. Cover with plastic wrap. Refrigerate for several hours, or overnight, before serving.


Make a reservation at Campfire here.

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