Ingredients
water
sugar
expresso coffee
brandy
heavy whipping cream
1/3 cup sugar
vanilla extract
mascarpone cheese
ladyfingers (Savoiardi)
cocoa powder
spatula
large serving bowl
electric blender
Preparation
combine water, sugar in small suacepan, bring to simmer, stirring occasionally
remove from heat, cool, add coffee and brandy
whip cream with sugar and vanilla until soft peaks form, fold cream into softened (room temp) mascarpone cheese
to assemble; have a shallow 2 qrt baking dish or gratin dish ready, gently dip each ladyfinger in espresso syrup and place in single layer on body of dish
spread 1/2 the filling over top of ladyfingers
repeat with another layer of ladyfingers
cover with remaining filling and smooth with metal spatula
cover with plastic wrap and refrigerate for up to 24 hrs before serving
just before serving top with either lightly dust with cocoa powder or shaved chocolate
