Contributed by: Chris WebAdmin. of RecipesNow.com
Begin 3 hours before serving or early in day.
- 1 16 oz container mascarpone cheese
- 1/2 tsp salt
- 1/2 c. plus 2 T. confectioners' sugar
- 3 T. plus 1/3 c. Kahlua
- 1 1/2 tsp. vanilla extract
- 3 1 oz. squares semisweet chocolate, grated
- 1 1/2 c. heavy or whipping cream
- 2 tsp. instant espresso-coffee powder*
- 2 3 - to 4 1/2 -oz. packages ladyfingers*
* Items found in most Italian specialty stores.
In large bowl, with wire whisk or fork, beat mascarpone, salt, 1/2 c. confectioners' sugar, 3 T.
coffee - flavor liqueur, 1 tsp. vanilla, and two-thirds of grated chocolate. (Set aside remaining chocolate
for top of desert.)
In small bowl, with mixer at med. speed, beat 1 cup heavy or whipping cream until stiff peaks form.
With rubber spatula or wire whisk, fold whipped cream into cheese mixture.
In small bowl, stir instant espresso powder, remaining 1/3 cup coffee-flavor liqueur, remaining
1/2 tsp. vanilla, and 2 T. water.
Separate ladyfingers into halves. Line 2 1/2 - qt. glass or crystal bowl with one-fourth of
ladyfingers; brush with 2 T. of espresso mixture. Spoon one-third of cheese mixture over ladyfingers.
Repeat with ladyfingers, espresso mixture, and cheese mixture to make 2 more layers. Top with
remaining ladyfingers, gently pressing ladyfingers into cheese mixture. Brush ladyfingers with remaining
espresso mixture. Sprinkle remaining grated chocolate over top of dessert, reserving 1 T. for garnish.
In small bowl, with mixer at medium speed, beat remaining 1/2 cup cream and remaining 2 T.
confectioners' sugar until stiff peaks form.
Spoon whipped-cream mixture into decorating bag with large star tube. Pipe large rosettes on top of
Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled and to blend
flavors, at least 2 hours.
Serving Size: Serves 16