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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Two steps will assure your success with this famed Italian pick-me-up dessert-packing the ladyfingers snugly in the dish so you're sure to use them all and using every drop of the coffee-rum syrup to soak them. Ingredients:
16 ounces mascarpone cheese |
1 (8-ounce) package cream cheese, softened |
1 cup whipping cream |
1/3 cup sifted powdered sugar |
2 teaspoons vanilla extract |
1 1/2 cups whipping cream, whipped |
1 cup (6 ounces) semisweet chocolate morsels, melted |
1 1/4 cups fresh brewed strong coffee, cooled (we tested with a french roast) |
1/3 cup dark rum |
3 (3-ounce) packages ladyfingers |
2 (1-ounce) white chocolate squares |
Directions:
1. Beat first 5 ingredients at high speed with an electric mixer 45 seconds or just until blended. Gently fold in whipped cream. Divide mixture into 2 portions. Fold melted chocolate into 1 portion. Set both mixtures aside.
2. Stir together coffee and rum.
3. Split ladyfingers in half. Arrange enough ladyfingers to cover bottom of a 3-quart trifle dish or other glass bowl. Soak ladyfingers with coffee mixture. Top with half of chocolate cheese mixture. Add another layer of ladyfingers; soak with coffee mixture. Top with half of cream cheese mixture. Repeat layers with remaining ladyfingers, coffee and cheese mixtures, ending with cream cheese mixture. Cover and chill trifle 8 to 24 hours. Grate white chocolate using a vegetable peeler, and pile shavings in center of trifle just before serving.
4. *As a substitute for mascarpone cheese, combine 2 (8-ounce) packages cream cheese, 1/3 cup sour cream, and 1/4 cup whipping cream; beat well. Use 2 cups for recipe, reserving remainder for other uses.
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