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Line the bottom of an 8-inch-square baking pan with some of the ladyfingers, cutting to fit as necessary. Drizzle half of the espresso (or coffee) over ladyfingers; set aside.
In a medium bowl, beat together mascarpone, whipping cream, confectioners’ sugar and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqueur until just combined. Spoon half of the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of ladyfingers (reserve any remaining ladyfingers for another use). Layer with remaining espresso (or coffee) and mascarpone mixture.
Cover and chill for 6 to 24 hours. Sift cocoa powder over top of dessert. If desired, garnish with chopped coffee beans.