BAHAN :
2 (8-ounce) containers of Marscarpone3/4 cup powdered sugar2 T brandy or cognac, divided1/2 cup heavy cream, whipped1 1/2 cups Espresso or strong coffee (flavored to taste with sugar)1 cup (4 squares) semi-sweet ground or shaved chocolate2 bags of Ladyfinger cookies
2 (8-ounce) containers of Marscarpone3/4 cup powdered sugar2 T brandy or cognac, divided1/2 cup heavy cream, whipped1 1/2 cups Espresso or strong coffee (flavored to taste with sugar)1 cup (4 squares) semi-sweet ground or shaved chocolate2 bags of Ladyfinger cookies
CARA :
Beat Marscapone, powdered sugar and 1 tablespoon of brandy until light and fluffy (2 minutes).In a separate bowl, whip heavy cream, then fold into cheese mixture.Place Espresso in separate bowl, dip ladyfingers (one side only). Line a 9" square pan with ladyfingers (coffee side up).Sprinkle with 1/4 cup of chocolate.Add second layer of ladyfingers topped with 1/4 cup of chocolate, then remaining cheese mixture.Garnish top with remaining shaved chocolate. Cover with plastic wrap and refrigerate 6-8 hours or overnight.
Beat Marscapone, powdered sugar and 1 tablespoon of brandy until light and fluffy (2 minutes).In a separate bowl, whip heavy cream, then fold into cheese mixture.Place Espresso in separate bowl, dip ladyfingers (one side only). Line a 9" square pan with ladyfingers (coffee side up).Sprinkle with 1/4 cup of chocolate.Add second layer of ladyfingers topped with 1/4 cup of chocolate, then remaining cheese mixture.Garnish top with remaining shaved chocolate. Cover with plastic wrap and refrigerate 6-8 hours or overnight.
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