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Ingredients
- Espresso Syrup:
- 1/3 cup water
- 1/2 cup sugar
- 2/3 cup strong brewed expresso coffee
- 1/4 cup Italian or domestic brandy, optional
- Mascarpone Filling:
- 1-1/2 cups heavy whipping cream
- 1/3 cup sugar
- 2 tsp. vanilla extract
- 1 lb. mascarpone cheese, softened to room temp.
- 1 cup chocolate bits
- 1/2 lb. savoiardi (imported Italian Ladyfingers)
- Topping:
- Cocoa powder for dusting the surface
Preparation
Step 1
Syrup:
Combine water and sugar in small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cook and add coffee and optional brandy.
Filling:
Whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.
To assemble, place a layer of the ladyfingers in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining ladyfingers, syrup and filling, spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving, place cocoa in a fine strainer and shake a light coating on surface.