- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 8 oz mascarpone cheese, room temperature
- 1/4 cup Kahlua or other coffee flavored liquor
- 1 1/2 cups espresso or strong coffee
- 1/4 cup brandy
- 12 lady fingers cookies
- 8 strawberries, green removed and sliced
- 2 ounces of white chocolate
With an electric mixer whip the heavy cream until soft peaks form. Add the sugar and whip a little bit longer until the sugar is thoroughly integrated and the peaks are firm. Scoop out about a cup or so of the whipped cream and set aside to use as a topper later.
In a separate medium-sized bowl, whisk the mascarpone and Kahlua together until smooth and creamy. Gently fold a third of the whipped cream into the mascarpone and Kahlua mixture to lighten. Fold in the rest of the whipped cream in to combine.
Using a serrated knife, cut each ladyfinger in half. I also slice off the little, rounded ends so the ladyfingers fit more easily into the wine glasses.
Stir the espresso or coffee and the brandy together in a small bowl. Dip each ladyfinger half in the coffee-brandy mixture, making sure they aren’t in submerged for more than 5 seconds, otherwise they may disolve into mush.
Place two laydfinger halves into the bottom of the wine glass. Spoon over some of the mascarpone-cream to cover, place down 4 or 5 slices of strawberries, and then using a grater or microplane, grate over some of the white chocolate. Top with two more layers of coffee soaked ladyfingers, mascarpone-cream, strawberries, and grated chocolate. Cover each glass with plastic wrap and refrigerate for at least 3 hours or overnight. To serve, uncover and place a dollop of the reserved whipped cream on top.
This blog is brought to you by Stahancyk, Kent & Hook