Ingredients:
1 c. whipping cream, whipped til stiff peaks form
8 oz Marscapone cheese, softened
1/2 c. powdered sugar
2 tbsp dark rum (añejo works wonderfully)
1 pkg (3 oz) ladyfingers (approx. 12)
1/2 c. cold espresso
2 tsp cocoa
1 c. whipping cream, whipped til stiff peaks form
8 oz Marscapone cheese, softened
1/2 c. powdered sugar
2 tbsp dark rum (añejo works wonderfully)
1 pkg (3 oz) ladyfingers (approx. 12)
1/2 c. cold espresso
2 tsp cocoa
Instructions. Beat cheese and powdered sugar with electric mixer on medium speed til smooth. Beat in rum on low. Fold whipped cream into cheese mixture just til blended.
Split each ladyfinger horizontally in half. Arrange half in the bottom of an ungreased 8-inch square pan.
Drizzle with 1/4 cup of espresso. Spread with half of cheese mixture. Repeat. Sprinkle cocoa over.
Cover, refrigerate 4 hours, til firm. (Serves 9)
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