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coffee sugar Collection Cinnamon italian ladyfingers containers vanilla heavy cream raspberries cocoa
Viewed: 26 - Published at: 7 years agoIngredients
- 1/2 cup strongly brewed coffee
- 3/4 cup sugar, divided
- 2 teaspoons McCormick(R) Gourmet Collection Cinnamon, Saigon
- 14 crisp Italian ladyfingers (Savoiardi)
- 2 containers (8 ounces each) mascarpone cheese, softened
- 1 teaspoon McCormick(R) Pure Vanilla Extract
- 1 cup heavy cream
- 1 cup raspberries
- 1/2 teaspoon unsweetened cocoa powder
Method
- 1. Mix coffee, 1/4 cup of the sugar and cinnamon in small saucepan. Bring to boil on medium heat, stirring occasionally until sugar is dissolved. Remove from heat. Dip 1/2 of the ladyfingers on both sides in coffee mixture. Arrange ladyfingers in single layer in bottom of 8-inch baking dish, cutting ladyfingers to fit if necessary. Set aside.
- 2. Stir mascarpone cheese, remaining 1/2 cup sugar and vanilla in medium bowl until well blended. Beat cream in large chilled bowl with electric mixer with chilled beaters on medium speed until soft peaks form. Add 1/4 of the whipped cream to mascarpone mixture. Stir gently with spatula until well blended. Add remaining whipped cream. Stir gently to incorporate whipped cream.
- 3. Spread half of the mascarpone mixture over ladyfingers in baking dish. Top with raspberries. Dip remaining ladyfingers in remaining coffee mixture. Arrange over raspberries. Drizzle with any remaining coffee mixture. Spread remaining mascarpone mixture over ladyfingers. Cover.
- 4. Refrigerate at least 4 hours or until ready to serve. Just before serving, sprinkle top with cocoa powder. Serve with additional raspberries, if desired.
