- 2 tablespoons sliced hazelnuts
- 1 cup whipping cream
- 1/2 pound (1 cup) mascarpone cheese
- 1/2 cup powdered sugar
- 3 tablespoons Frangelico hazelnut liqueur
- 1 1/2 cups cooled brewed espresso
- 2 tablespoons brandy or cognac
- 30 ladyfingers, pulled in half (Two 3-ounce packages)
- 1/4 cup coarsely grated bittersweet chocolate
Preheat the oven to 350 degrees. Toast the hazelnuts on a baking sheet for 5 to 7 minutes or until lightly browned. Watch carefully to avoid burning them.
In the bowl of an electric mixer on medium speed, whip the whipping cream until soft peaks form. Set aside. In another bowl of an electric mixer on medium speed, beat the mascarpone for a minute. Slowly add the sugar and 2 tablespoons of the Frangelico to the mascarpone and beat until the mixture is well combined. Carefully fold in the whipped cream.
In a medium mixing bowl, combine the espresso, brandy and remaining tablespoon of Frangelico. Dip half the ladyfingers quickly into the coffee mixture, one by one, and arrange them flat side down in a single layer in an 8-inch shallow serving dish or in individual glass bowls (figure 6 medium glass bowls). You will need to cut a few of the ladyfingers in half to fit the end of the dish or bottom of the bowls.
Spread two thirds of the mascarpone mixture on top of the ladyfingers in the dish or in the bowls. Sprinkle 2 tablespoons of the grated chocolate evenly on top.
Dip the remaining ladyfingers into the coffee mixture and arrange them in a single layer flat side down on top of the mascarpone. Repeat the procedure with the remaining mascarpone mixture, spreading it on the ladyfingers in a thin even layer.
Sprinkle the toasted hazelnuts and then the chocolate on the top, making sure they are distributed evenly for an attractive presentation. Refrigerate for at least 4 hours. Cut into squares to serve. Serves 6.
Per serving: 600 calories; 37 g fat (21 g saturated fat; 50 percent calories from fat); 52 g carbohydrates; 297 mg cholesterol; 210 mg sodium; 10 g protein; 1 g fiber.