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Categories:Viewed: 47 - Published at: a year ago
Ingredients
- 8 ounces, weight Mascarpone Cheese
- 3/4 cups Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Whipping Cream, Cold
- 6 ounces, fluid Strong Brewed Coffee
- 2 ounces, fluid Grand Marnier Liquor
- 1 package Ladyfinger Cookies (Crunchy, 200 Grams Per Package)
- 4 Tablespoons Mini Chocolate Chips, Divided
- 2 Tablespoons Dutch Cocoa, Divided
Method
- Put the mascarpone and sugar in a large bowl and use a mixer to blend until well whipped. It should look a lot like whipped butter. Add in the vanilla extract and blend well.
- In a separate bowl, whip the heavy whipping cream to the firm peak stage.
- Mix about 1/3 of the whipped cream into the mascarpone mixture and blend well. Gently fold in the remaining whipped cream. Mix the coffee and liqueur. I like to use a squeeze bottle from here. So if you're going this route, put the mixture into a squeeze bottle.
- Line the bottom of an 8" x 8" pan with a single layer of ladyfingers. Squeeze about half the coffee-liquor mixture on top of the ladyfingers, evenly coating the cookies with liquid.
- Dollop half of the mascarpone mixture on top and smooth out with a rubber spatula. Sprinkle about 2 tablespoons of mini chocolate chips on top.
- Arrange a final layer of ladyfingers on top and coat the cookies with the remaining coffee-liquor mixture.
- Dollop the remaining mascarpone mixture on top of the ladyfingers and smooth out. Place cocoa in a small sieve and sprinkle it evenly on top. Sprinkle with 2 tablespoons of mini chocolate chips.
- Wrap tightly and refrigerate at least 4 hours (overnight is better).
- Serve cold and enjoy!
