Ingredients
1
16 oz container mascarpone cheese
(What I usually do is substitute with the following:
2 8 oz pkg cream cheese softened, *delete salt; in step
1, in a large bowl, with mixer at medium speed beat
cream cheese and 3 tablespoons milk until smooth and
fluffy. *Increase confectioner’s sugar for cheese
mixture to 2/3 cup)
½ teaspoon salt*
½ cup plus 2 tablespoons confectioner’s
sugar
3 tablespoons plus 1/3 cup espresso (recipe calls for
coffee-flavored liqueur but I prefer espresso)
1 ½ teaspoon vanilla extract
3 1 oz squares semi-sweet chocolate, grated
1 ½ cup heavy whipping cream
2 teaspoon instant espresso-coffee powder (This isn’t
too hard to get. Your supermarket may carry it in their
Italian section)
2 3-4 ½ oz pkgs Ladyfingers – a cookie
of sorts. (The Italians call them Savoiardi. There are
some American ones but they are not as good. Mushy,
not crunchy. Try and get an Italian brand.)
Method
1)
In a large bowl, with wire whisk or fork, beat
mascarpone (or cream cheese mixture), salt, ½
cup sugar, 3 tablespoons espresso, 1 teaspoon vanilla
extract, and 2/3 of grated chocolate (set aside remaining
chocolate for top of dessert).
2)
In small bowl, with mixer at medium speed, beat 1 cup
heavy or whipping cream until stiff peaks form. With
rubber spatula or wire whisk, fold whipped cream into
cheese mixture.
3)
In small bowl, stir instant espresso-powder, remaining
1/3 cup espresso, remaining ½ teaspoon vanilla
extract (if you use liqueur, then add 1 tablespoons
water).
4)
If ladyfingers are sliced, separate them in half. Line
2 ½ quart glass or crystal bowl with one-fourth
of ladyfingers; drizzle 2 tablespoons of espresso mixture
over them. Spoon one-third of the cheese mixture over
ladyfingers. Repeat with ladyfingers, espresso mixture,
and cheese mixture to make two more layers.
Drizzle
remaining espresso mixture on ladyfingers. Sprinkle
remaining grated chocolate over top of dessert. Reserving
one tablespoon for garnish.
5)
In a small bowl, with mixer at medium speed, beat remaining
½ cup cream and remaining 2 tablespoons confectioner’s
sugar until stiff peaks form.
6)
Spoon whipped cream mixture into decorating bag with
large star tube. Pipe large rosettes on top of dessert.
(This is ideal, however my cake-decorating bag is in
storage so I just use a plastic bag with a pin prick
in it and make attractive blobs instead.)
7)
Sprinkle reserved grated chocolate on whipped-cream
rosettes. Refrigerate until chilled and flavors are
blended (at least 2 hours).
Serve
and enjoy
Copyright 2004
Donna Monday
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