1 lb mix of berries your choice
32oz cool whip
24oz sour cream
8 Raspberry-Almond Champagne Wafers

• Mix sour cream with cool whip to make filling mixture.
• Spread 3 tablespoons of filling across first wafer.
• Put another wafer on the side.
• Add more filling. Place it on top of the first.
• Repeat process up to the last wafer which receives no "filling" on top.
• Use a spatula to spread remaining filling mixture evenly across top and sides.
• Refrigerate at least 6 hours before decorating with fruit.
• Serve immediately.

Serves 6 to 8
Easy to make for a party.

1 cup raw hazelnuts (or Roasted)
1 brick of soft cream cheese
24oz. sour cream
3 table spoon of powder sugar
8 Cinnamon-Hazelnut Original Wine Wafers

• Toast nuts in 300F oven for half hour.
• Cool then grind fine.
• Mix cream cheese with sugar and sour cream.
• Add hazelnuts.
• Spread 3 tablespoons of mixture across first wafer.
• Put another wafer on the side. Add the spread.
• Place it on top of the first. Repeat process up to the last wafer which receives no "filling" on top.
• Use a spatula to spread cream evenly across top and sides.
• Refrigerate at least 6 hours before decorating top with sliced strawberries.
  

Serves 6 to 8
Great for any of your family event.

8oz Mascarpone Cheese (sold in specialty gourmet stores)
3 cups of fresh raspberries
8 Lemon-Vanilla Original Wine Wafers or Raspberry- Almond Champagne Wafers

• Cut each wafer into 8 wedges.
• Using a long knife makes it easier to cut.
• Place fresh raspberries and Mascarpone cheese into separate bowls.
• Layer cut wafers on serving plate.
• Decorate raspberries with fresh mint.

Your guests will serve themselves. Using a small knife, add little of the Mascarpone Cheese on the wafer, then add a single raspberry on top and take a bite.

Served with chilled Riesling or hot Tea.

Serves 6 to 8
Great idea for afternoon Tea.

1 cup of Nutella (European hazelnut-chocolate spread)
2 cups of whipping cream
8 Cinnamon-Hazelnut Original Wine Wafers

• Mix Nutella with cup of whipping cream in the blender.
• Whip second cup of whipping cream.
• Fold both mixes together.
• Spread 3 tablespoons of mixture across first wafer.
• Put another wafer on the side.
• Add the spread. Place it on top of the first.
• Repeat process up to the last wafer which receives no "filling" on top.
• Use a spatula to spread cream evenly across top and sides.
• Refrigerate at least 6 hours before decorating top with shaved chocolate.
  

Serves 6 to 8
Surprise your friends after dinner.

1 cup raw hazelnuts (or roasted)
3/4 cup warm whipping cream
1 lb. high quality milk chocolate
8 Mocha-Chocolate Original Wine Wafers

• Toast nuts in 300F oven for half hour.
• Cool then grind nuts until fine.
• Melt chocolate bar in a double boiler. Reserve 1/2 cup for the topping [keep warm].
• Mix whipping cream, ground nuts, and melted chocolate.
• Spread 3 tablespoons of mixture across first wafer.
• Put another wafer on the side.
• Add the spread. Place it on top of the first.
• Repeat process up to the last wafer which receives no "filling" on top.
• Refrigerate for 1 hour.
• Pour reserved chocolate across top of cooled torte. Use a spatula to spread evenly across top and sides.
• Allow topping to harden at room temperature for a glossy sheen.
• Ready to serve next day.

Serves 6 to 8
This is the most popular dessert in Viennese Café's.

2 oz. Diana Marie Earl Grey Tea
1 lb. Sugar
1 oz. Arrowroot or Corn Starch
1 Qt. Half and Half (or Whole Milk)
10 oz. Boiling Water to make Tea

• Heat water to a boil and remove quickly when it starts to boil.
• Rinse out teapot with hot water and put in tea leaves.
• Pour 10 oz. of boiling water into teapot.
• Infuse tea for 8 to10 minutes. Strain off infusion and set aside.
• Boil milk.
• Next, blend sugar with arrowroot (or corn starch) thoroughly and add to boiled milk.
• Let mixture simmer for about 10 minutes stirring continuously to avoid lumps.
• Remove from heat, add tea infusion, stir and freeze in ice cream freezer.

Recipe makes 1 quart of Tea Ice Cream or Ice Milk