This classic Italian dessert has triple the chocolate for an intense flavor sensation. Purchased ladyfingers are the key to this quick recipe.
2 3-ounce packages of cookies, divided
1 / 4 cup espresso or strong coffee
January 8 oz mascarpone cheese board
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 grated chocolate
unsweetened cocoa powder
coffee beans covered with chocolate chopped (optional)
Directions
1. Cover the bottom of a baking pan 8x8x2 inch biscuits, cutting to fit if necessary. Drizzle half the coffee and biscuits on the side.
2. In a medium bowl, beat the mascarpone cheese, cream, powdered sugar and vanilla with electric mixer until stiff peaks form. Beat in the chocolate liquor not overmix. Pour half the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle with white chocolate and dark chocolate in the mascarpone mixture. Cover with another layer of biscuits (cookies any remaining reserve for another use.) Layer with a coffee and remaining mascarpone mixture.
3. Cover and chill for 6-24 hours. Sift cocoa powder over the top of the cake. If desired, garnish with cocoa.
4. Makes 12 squares
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