Donâ€™t be intimidated by this sinfully delicious Italian dessert, it is very easy to make. It may look like a lot of ingredients and steps, but it can be whipped up in about 30 minutes (that is how long it took me) and is a great make ahead dessert. Normally espresso is used, but I wanted a little different take that added more of a chocolate appeal and used General Foods InternationalÂ® Suisse Mocha. Actually that was for my husband who is a chocoholic. Serves about 8 depending on how big you cut the pieces. Remember it is very rich and creamy and a little goes a long way â€“ enjoy! See Chatty Advice for some options in making this dessert.
Ladyfingers and Dipping Mixture
24 soft lady fingers (they normally come in a package of 12 or 24)
3 tablespoons of General Foods InternationalÂ® Suisse Mocha (mine was sugar free and decaffeinated)
2 tablespoons of KahlÃºa
2 tablespoons of water
2 â€“ 8 oz. containers of mascarpone cream
3 tablespoons of sugar
1/4 cup of KahlÃºa
3 tablespoons of General Foods InternationalÂ® Suisse Mocha
1 cup of heavy whipping cream
3 tablespoons of granulated sugar
1 tablespoon of KahlÃºa
1 teaspoon of vanilla extract
In a small to medium bowl whisk together dipping mixture and set aside.
In a large bowl using a mixer, add all mascarpone cream ingredients and mix until well blended. Set aside.
Place a medium bowl in the freezer for 5 minutes, remove and add cream. Using a mixer beat on high until soft peaks form. Add sugar, KahlÃºa and vanilla and beat for about 2 minutes or until medium peaks form. Do not over beat. Add mascarpone cream mixture and mix until well blended.
In an 8â€ x 8â€ x 2â€ pan or glass baking dish start to assemble, by dipping lady fingers into dipping mixture and arrange in the pan/dish. Top with cream mixture, add a second layer of ladyfingers dipped in dipping mixture, top again with cream mixture add a third layer of lady fingers and top with the remaining cream mixture. Refrigerate for about 2 hours or longer. When ready to serve garnish with grated chocolate.
I made this dessert with the crisp lady fingers as well, so if you canâ€™t find the soft ones the crispy ones will work too. If you do use the crispy kind use a little more of the dipping mixture and allow it to sit for at least 4 hours or longer for the fingers to moisten. If you canâ€™t find any lady fingers a mild sponge cake will work as well.