Sunday, October 22, 2006
Portion: Serves 8
500ml Mascarpone Cheese, room temperature
1/2 cup Espresso Coffee, room temperature (or use espresso powder)
1 tsp Coffee Liqueur (such as Kahlua)
500ml Whipping Cream
1 tbsp Vanilla extract
1/3 cup Sugar
Take cheese out of fridge ahead of time and let sit until it is warmed to room temperature.
If using espresso powder, make espresso according to manufacturer's instruction. Let cool completely.
Prepare coffee dipping liquid: mix prepared and cooled espresso with Coffee Liqueur in a shallow bowl.
Put whipping cream, vanilla extract and half of the sugar into the bowl of an electric mixer. whisk on high speed until stiff.
Put mascarpone cheese and the rest of the sugar in the bowl of an electric mixer and whisk on high speed until fluffy.
Fold half of the whipped cream into the whipped cheese.
To assemble, put a layer of cheese at the bottom of the container. Dip ladies fingers into coffee liquid, then layer on top of the cheese. Spread another layer of cheese on top of the ladies fingers. Repeat until all cheese and ladies fingers are used. Top with remaining whipped cream.
Chill covered until served. Dust with Cocoa powder to garnish.
Be careful not to over-soak the ladies fingers or it will become too soggy. Briefly soak on side on the cookie, about 3 seconds, then flip it over. The liquid will automatically wet the unsoaked side.