Ingredients
- 2 3-ounce package ladyfingers, split
- 1/4 cup brewed espresso or strong coffee
- 1 8-ounce carton mascarpone cheese
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/3 cup chocolate liqueur
- 1 ounce white chocolate baking squares or white baking bars, grated
- 1 ounce bittersweet chocolate, grated
- Unsweetened cocoa powder
- Chopped chocolate-covered coffee beans (optional)
Preparation
Step 1
1. Line the bottom of an 8x8x2-inch pan with some of the ladyfingers, cutting to fit as necessary. Drizzle halt of the espresso over ladyfingers; set aside.
2. In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqeur until just conbined. Spoon half the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of ladyfingers (reserve any remaining ladyfingers for another use.) Layer with remaining espresso and mascarpone cheese mixture.
3. Cover and chill for 6 to 24 hours. Sift cocoa over top of dessert. If desired, garnish with coco beans.
4. Makes 12 squares