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  • 16 ounces container mascarpone cheese
  • 1/2 tsp salt
  • 1/2 c. plus 2 T. confectioners' sugar
  • 3 T. plus 1/3 c. Kahlua
  • 1 1/2 teaspoon vanilla extract
  • 3 1 oz. squares semisweet chocolate, grated
  • 1 1/2 c. heavy or whipping cream
  • 2 teaspoons instant espresso-coffee powder
  • 2 3- to 4 1/2-oz. packages ladyfingers

Serves 16. In large bowl, with wire whisk or fork, beat mascarpone, salt, 1/2c. confectioners' sugar, 3 T. coffee-flavor liquer, 1 tsp. vanilla, and two-thirds of grated chocolate. (Set aside remaining chocolate for top of dessert.). In small bowl, with mixer at med. speed, beat 1 cup heavy or whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture. In small bowl, stir instant espresso powder, remaining 1/3 cup coffee-flavor liqueur, remaining 1/2 tsp. vanilla, and 2 T. water. Separate ladyfingers into halves. Line 2 1/2-qt. glass or crystal bowl with one-fourth of ladyfingers; brush with 2 T. of espresso mixture. Spoon one-third of cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture to make 2 more layers. Top with remaining ladyfingers, gently pressing ladyfingers into cheese mixture. Brush ladyfingers with remaining espresso mixture. Sprinkle remaining grated chocolate over top of dessert, reserving 1 T. for garnish. In small bowl, with mixer at medium speed, beat remaining 1/2 cup cream and remaining 2 T. confectioners' sugar until stiff peaks form. Spoon whipped-cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert. Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled and to blend flavors, at least 2 hours.

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