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Ingredients (view qty in metric system instead) 72 prepared ladyfingers 12 large egg yolks 3 cups powdered sugar 3 cups mascarpone cheese 2 cups whipped cream 1 tbsp. instant espresso powder 1 tbsp. water 1 1/2 cups Kahlua liqueur 6 ounces chopped semisweet chocolate 1/4 cup unsweetened cocoa powder Directions Preheat oven to 350 degrees. Place ladyfingers on sheet pans. Toast ladyfingers lightly, 5 to 7 minutes. Whisk together yolks, sugar and mascarpone in a medium bowl. Fold in hipped cream. In a second bowl, Stir together espresso powder, water and Kahlua. In a third bowl, combine chocolate and cocoa. Spoon 2 tbsp. mascarpone mixture into the bottoms of 12 large wine goblets. Top with 3 ladyfingers each. Top ladyfingers with 2 more tablespoons each of mascarpone mixture. Sprinkle half of espresso mixture over mascarpone. Sprinkle half of cocoa mixture over. Add 3 more ladyfingers per goblet. Top with remaining mascarpone mixture and remaining Kahlua mixture. Sprinkle remaining cocoa mixture over top. Cover and refrigerate goblets at least 3 hours or overnight before serving. Serves 12. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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