Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Lynne Faulkner, Anzio, Italy
Recipe by Southern Living November 1998

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Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together sugar, 2 cups whipping cream, and next 4 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, 20 minutes or until thickened. Cool completely. Discard vanilla bean; cool. Whisk in mascarpone.

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  • Stir together espresso and Marsala. Dip each ladyfinger in coffee mixture, and place in a 13- x 9-inch baking dish. Pour mascarpone mixture over ladyfingers.

  • Beat remaining 1 cup whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spoon over mascarpone mixture, and sprinkle with cocoa. Cover and chill 2 hours.

  • Note: Espresso can be prepared by stirring together 1 cup hot water and 1/2 cup ground expresso coffee. Let stand 5 minutes; pour through a wire-mesh strainer lined with a coffee filter into a glass measuring cup, discarding grounds. Measure 3/4 cup.

  • Note: We used Bellino Savoiardi ladyfingers.

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