1 1/2 c. heavy whipping cream
8 oz. mascarpone cheese, room temperature (may substitute with cream cheese if it can't be found)
1/3 c. sugar
1 t. vanilla
1 1/2 c. cold expresso or strong brewed coffee
3 T. coffee flavored Kahlua liquor, optional, (may substitute marsala wine or brandy)
1 pkg. ladyfingers cookies (Savoiardi brand if possible), (May use 1 lb. pound cake, cut in strips, and baked 10 minutes until crisp)
cocoa powder, for dusting the top
Beat whipping cream on medium speed. Slowly add sugar and vanilla and continue to beat until stiff peaks appear. Add mascarpone cheese and mix until combined. Set aside. Add coffee and liquor, if using, to a shallow bowl. Dip the ladyfingers in the coffee (don't soak them, just enough to get them wet) and lay them in a single layer on the bottom of a 8x8 sprayed pan. Smooth half the cheese mixture over top. Add another layer of dipped ladyfingers. Smooth remaining cheese on top. Dust cocoa generously over the top using a mesh strainer. Refrigerate at least 4 hours, overnight is better, before serving. Keep in refrigerator. *This dessert freezes well. Assemble as instructed, but leave off cocoa powder until ready to serve.
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