Yield: 10 servings
|- G. Granaroli XBRG76A MM:MK VMXV03A|
|1¼ cup||Mascarpone cheese, softened|
|12 ounces||Whipped cream or non dairy topping (Cool Whip)|
|1½ cup||Cold espresso coffee|
|Topping- powdered unsweetend cocoa|
|48||Ladyfingers (2-7 oz pks)|
Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low speed for 2 min. Fold in cream (or whipped topping) Combine coffee and brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and line up on a platter to make a rectangle about 7 by 13". Cover with ½ the mascarpone/cream mixture. Repeat with another layer and top with remaining cream mixture. Sift chocolate on top. With remaining ladyfingers, cut them in half and arrange arround your rectangle with cut side down. The cream around the edges of the layers acts as a "glue". Refrigerate for about 4 hours. To serve, cut into squares.