- 8
Ingredients
- 10 oz best quality semi-sweet chocolate (8 oz coarsely chopped, 2 oz shaved)
- 2 cups heavy cream
- 8 oz. mascarpone
- 2 cups espresso
- 1/3 cup Kahlua
- 44 ladyfingers
- powdered sugar
Preparation
Step 1
1. Place the chopped chocolate in a large bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Quickly pour the hot cream over th chocolate and let sit for 1 minute; then whisk together until the chocolate is melted. Whisk in the mascarpone; then strain into a bowl big enough to whip the mixture in the next day. Cover and refrigerate at least 6 hours or overnight.
2. Remove the chocolate mixture from the refrigerator and whip until fluffy and slightly stiffened, being careful not to overwhip. Refrigerate.
3. Combine the espresso and Kahlua in a shallow dish. Dip ladyfingers, one by one, into the mixture. Place in the bottom of a 9 x 13 baking dish.
4. When you have made a complete layer of ladyfingers, spread half of the chocolate mixture over them and cover lightly with some chocolate shavings. Repeat, making one more complete layer of lady fingers, chocolate and shavings. Cover and refrigerate until ready to serve, at least 2 hours. Sprinkle with powdered sugar and serve.