Ingredients
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9 oz ladyfinger cookies
1/2 cup marsala, rum or brandy
1/2 cup strong black coffee
18 oz mascarpone
2 cups vanilla pastry cream or pudding
3.5 oz dark chocolate, grated
2 tbsp cocoa powder
Preparation
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Arrange 1/2 of the ladyfingers in the base of an 11x7 inch baking dish. Combine marsala and coffee then pour 1/2 over top. Combine mascarpone and pastry cream then spoon 1/2 over ladyfingers. Sprinkle with 1/2 grated chocolate. Repeat layers. Cover with plastic wrap and chill for at least 3 hours, or up to 24 hours.
Dust with cocoa powder and cut into squares to serve.
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