Ingredients
-
2 tbsp instant coffee powder
1/2 cup Kahlua
3 1/2 oz white chocolate, melted and slightly cooled
1 tub (16 oz) mascarpone cheese
2 1/2 cups heavy cream, whipped
1 pkg (17 oz) Savoiardi ladyfingers
3 1/2 oz milk chocolate, grated
8 oz strawberries, hulled and halved
Preparation
-
Dissolve coffee in 1/2 cup boiling water in a shallow bowl. Add Kahlua; cool.
Whisk white chocolate and a little mascarpone cheese in a large bowl until smooth. Gradually whisk in remaining mascarpone. Gently fold in 3/4 of the whipped cream.
Dip 1/2 of the ladyfingers into coffee mixture. Arrange in a 2 1/2-quart serving dish. Spread with 1/2 of the mascarpone mixture then sprinkle with 1/3 of the grated chocolate. Repeat layers. Top with remaining whipped cream.
Refrigerate at least 3 hours. Serve sprinkled with remaining chocolate. Accompany with strawberries.
Leave a comment