SERVES:
makes one 8 x 8-inch pan
INGREDIENTS:
one 8 x 8-inch baking pan
one package ladyfingers (approx. 20 - 24)
8-ounces mascarpone cheese, room temperature
1 cup heavy cream
1/2 cup whole milk
1/4 cup light brown sugar
2 tsp vanilla
1 cup cool espresso or strong black coffee
1/3 cup sweet Marsala wine
approx. 2 - 3 ounces semi-sweet chocolate, grated
unsweetened cocoa powder (optional garnish for serving)
PROCEDURE:
Use an electric mixer to whip 8-ounces of room temperature mascarpone cheese with 1 cup heavy cream, 1/2 cup milk, 1/4 cup light brown sugar and 2 tsp of vanilla until it forms somewhat stiff peaks.
Combine 1 cup of cold espresso, or strong black coffee, and 1/3 cup Marsala in a mixing bowl and dip the ladyfingers one at a time into that, for no more than 3 seconds, placing them into a single layer in the 8 x 8-inch baking pan as you go.
Top that layer with half of the mascarpone mixture and sprinkle on a layer of grated semi-sweet chocolate.
Repeat that process with the ladyfingers and mascarpone for a second layer and then sprinkle more grated chocolate over the top.
Place a light layer of plastic wrap or a lid on top and place it into the fridge for at least 3 - 4 hours to set up.
Then slice it into squares and serve it with an optional sprinkling of cocoa powder.
HINTS:
Although I stated that this is an "eggless version", I meant concerning the mascarpone filling. The ladyfingers do contain eggs.
Substitute a lesser amount of brandy or rum for the Marsala wine.