6 oz.  boiling water
3 tbs.  instant coffee
1 tbs.  brandy
3 tbs.  dark rum, divided (or rum flavoring)
12  packaged ladyfingers
1 tub (250g)  Auricchio Mascarpone
2 oz.  powdered sugar
5 oz.  whipping cream
2 oz.  milk
2 tsp.  cocoa powder
 Bittersweet chocolate shavings, for garnish
Dissolve the instant coffee in the boiling water and combine with brandy and 1 tablespoon rum. Place half of the ladyfingers in a square baking dish. Pour half of the coffee mixture over ladyfingers.

In a large bowl, mix together Auricchio Mascarpone, powdered sugar and remaining rum. Add whipping cream and milk and mix until combined. Top ladyfingers with half of the cream mixture. Place remaining ladyfingers on top of cream and pour remaining coffee mixture over them. Top with remaining cream and spread to cover ladyfingers evenly. Chill in refrigerator for 3-4 hours. Top with cocoa powder and chocolate shavings before serving.

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