| 1 | 1 16-ounce container mascarpone cheese (or if not available, substitute two 8-ounce packages cream cheese, beaten with 3 tablespoons milk, increase confectioner"s sugar to 2/3 cup and leave out the salt. |
| 2 | 3 squares semisweet chocolate, coarsely grated 1 ?cups heavy or whipping cream 2 teaspoons instant espresso-coffee powder 2 3- to 4 ?ounce packages ladyfingers 3 tablespoons coffee-flavor liqueur 1 teaspoon vanilla extract two-thirds of the grated chocolate ?teaspoon salt 1 cup cream here is my recipe for tiramisu: beat the cheese with a whisk, adding ?cup confectioner"s sugar, 3 tablespoons coffee-flavor liqueur, 1 teaspoon vanilla extract, two-thirds of the grated chocolate and ?teaspoon salt. |
| 3 | Save the rest of the chocolate for the top of the cake. |
| 4 | Beat 1 cup cream to soft peaks, and fold into the cheese mixture with a rubber spatula. |
| 5 | Stir together the espresso powder, 1/3 cup coffee liqueur, ?teaspoon vanilla extract, and 2 tablespoons water. |
| 6 | Separate the ladyfingers into halves. |
| 7 | Line a 10-cup glass bowl with a quarter of the ladyfingers, brush with 2 tablespoons espresso mixture. |
| 8 | Spoon 1/3 cheese mixture over ladyfingers. |
| 9 | Repeat with ladyfingers, espresso mixture and cheese mixture to make 2 more layers. |
| 10 | Top with remaining ladyfingers, gently pressing them into the cheese mixture. |
| 11 | Brush the ladyfingers with the espresso mixture, and sprinkle the remaining grated chocolate over the top, saving out 1 tablespoon for garnish. |
| 12 | Beat the remaining ?cup heavy cream and 2 tablespoons confectioner"s sugar until soft peaks form. |
| 13 | Spoon whipped cream into a decorating bag fitted with a large star tip. |
| 14 | Pipe large rosettes on top of the dessert and sprinkle the last of the chocolate over the rosettes. |
| 15 | Cover and chill the dessert in the refrigerator for at least 2 hours to blend flavors. |
| 16 | Makes 16 rich servings, at 380 calories each |
