2 - 3 pkgs (4 oz / 125 g) each, ladyfingers
2 1/2 cups (625 mL) hot water
1/4 cup (50 mL) sugar
2 tbsp (25 mL) good quality instant coffee granules
1/4 cup (50 mL) Marsala or coffee liqueur
2 tbsp (25 mL) vanilla
1 1/2 cups (375 mL) mascarpone cheese
3 tbsp (40 mL) icing sugar
1 cup (250 mL) whipping cream, whipped
2 tbsp (25 mL) cocoa
1 tbsp (15 mL) icing sugar
Chocolate-covered coffee beans, optional

Cover bottom of a 9x13 inch (23x33 cm) baking dish with a single layer of ladyfingers. Combine next 5 ingredients (water through vanilla), stirring until sugar is dissolved. Drizzle 1 cup (250 mL) of coffee mixture over ladyfingers; reserve remaining coffee mixture. Beat together cheese and 3 tbsp (40 mL) icing sugar. Using 2 additions, gently fold whipped cream into cheese mixture. Spread mixture evenly over ladyfingers. Dip enough ladyfingers in reserved coffee mixture to cover cheese layer. Place on top of cheese layer. Drizzle with 1/4 cup (50 mL) of reserved coffee mixture. There will be some coffee mixture left over. Combine cocoa and 1 tbsp (15 mL) icing sugar; sieve over top. If desired, garnish with coffee beans. Cover and refrigerate overnight. Serves 10 - 12.

Cook's Note: Mascarpone is an Italian cream cheese. If unavailable, beat together 8 oz (250 g) cream cheese with 1/4 cup (50 mL) whipping cream and 3 tbsp (40 mL) sour cream. Use in place of mascarpone cheese.
Last updated on May 24, 2019