Delicious no bake, chocolatey, coffee, creamy dessert. Taken from the Baltimore Sun (21 Jul 1993) article by Ellen Hawks
Ingredients
- 16 ounces mascarpone cheese
- ½ cup + 2 Tbs powdered sugar divided use
- ⅓ cup + 3 Tbs Kahlua divided use
- 3 ounces semisweet chocolate squares divided use - coarsely ground
- 1½ tsp vanilla extract divided use
- ½ tsp salt
- 1½ cups whipping cream divided use
- 2 Tbs water
- 2 tsp instant espresso coffee granules
- 2 3½-4½ ounce package of soft ladyfingers not the crunchy kind
Instructions
- Combine the mascarpone cheese, ½ cup powdered sugar, 3 Tbs Kahlua, 2 oz grated chocolate, 1 tsp vanilla and salt. Stir well with a wire whisk.
- Beat 1 cup whipping cream until soft peaks form and fold this into the cheese mixture and set aside.
- Stir together the remaining Kahlua, water, espresso granules and the remaining vanilla.
- Separate the lady fingers in half lengthwise; line the bottom of a 10 cup glass bowl with ¼ of the lady fingers and brush lightly with 2 Tbs of the espresso mixture. Spoon ⅓ of the cheese mixture over the ladyfingers and repeat layering procedure twice. Top with the ladyfingers and press them lightly into the cheese mixture.
- Brush with the remaining expresso mixture and sprinkle with 1 oz grated chocolate, reserving 1 Tbs for garnish.
- Beat the remaining ½ cup whipping cream until foamy and gradually add 2 Tbs powdered sugar, beating until soft peaks form. Put in a pastry bag with a 132 metal tip and pipe rosettes over top of dessert. Sprinkle with the reserved grated chocolate. Cover and chill 6 hours
Notes
I didn't grate my chocolate but put in the food processor and didn't have a pastry bag but tried using my spritz cookie press and a metal tip, to moderate success, LOL. The recipe also saves some chocolate to garnish on top but I didn't read that until after I'd put it all on top.