Directions: |
Directions:IN LARGE BOWL, WITH WIRE WHISK OR FORK, BEAT MASCARPONE, SALT, 1/2 CUP CONFECTIONERS' SUGAR, 3 TABLESPOONS COFFEE-FLAVORED LIQUEUR, 1 TEASPOON VANILLA EXTRACT AND 2/3 OF GRATED CHOCOLATE.
IN SMALL BOWL, WITH MIXER AT MEDIUM SPEED, BEAT 1 CUP OF HEAVY WHIPPING CREAM UNTIL STIFF PEAKS FORM. WITH RUBBER SPATULA OR WIRE WHISK, FOLD WHIPPED CREAM INTO CHEESE MIXTURE.
IN SMALL BOWL, STIR INSTANT ESPRESSO-POWDER, REMAINING 1/3 CUP COFFEE-FLAVORED LIQUEUR, REMAINING 1/2 TEASPOON VANILLA EXTRACT AND 2 TABLESPOONS WATER.
SEPARATE LADYFINGERS INTO HALVES. LINE 2 1/2 QUART GLASS OR CRYSTAL BOWL WITH ONE-FOURTH LADYFINGERS; BRUSH WITH ESPRESSO MIXTURE. SPOON 1/3 OF THE CHEESE MIXTURE OVER LADYFINGERS. REPEAT WITH LADYFINGERS, ESPRESSO MIXTURE, AND CHEESE MIXTURE TO MAKE 2 MORE LAYERS. TOP WITH REMAINING LADYFINGERS, GENTLY PRESSING THEM INTO THE CHEESE MIXTURE. BRUSH LADYFINGERS WITH REMAINING ESPRESSO MIXTURE. SPRINKLE REMAINING GRATED CHOCOLATE OVER TOP OF DESSERT, RESERVING 1 TABLESPOON FOR THE GARNISH.
IN SMALL BOWL, WITH MIXER AT MEDIUM SPEED, BEAT REMAINING 1/2 CUP OF HEAVY CREAM AND REMAINING 2 TABLESPOONS CONFECTIONERS' SUGAR UNTIL STIFF PEAKS FORM.
SPOON WHIPPED-CREAM MIXTURE INTO A PASTRY BAG AND PIPE LARGE ROSETTE ON TOP OF DESSERT OR SIMPLE SPREAD WHIPPED CREAM MIXTURE ON TOP OF DESSERT. SPRINKLE WITH REMAINING GRATED CHOCOLATE.
REFRIGERATE OVERNIGHT SO THAT ALL OF THE FLAVORS CAN BLEND-IT WILL BE WORTH THE WAIT. |
Personal
Notes: |
Personal
Notes: *IF MASCARPONE CHEESE IS UNAVAILABLE, YOU MAY SUBSTITUTE 2-8OZ PACKAGES OF CREAM CHEESE, SOFTENED, AND DELETE SALT. MIX CREAM CHEESE WITH 3 TABLESPOONS OF MILK UNTIL SMOOTH AND FLUFFY. INCREASE CONFECTIONERS' SUGAR TO 2/3 CUP AND BEAT IN WITH COFFEE-FLAVOR LIQUEUR AND VANILLA EXTRACT. STIR IN GRATED CHOCOLATE.
**I USE RUM-PICK YOUR FAVORITE KIND.
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