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We picked this dessert to make for the Italian Supper Club because who doesn't like a good chocolate dessert. I will say that ladyfingers are not the best cookie on the planet, but they do taste much better dipped in coffee and liquor. This dessert isn't for everyone especially the ones that don't like chocolate, but it was wonderful for the first attempt!

Merrill and Mary Lynne made this dish the night before the dinner, so there wouldn't be so much pressure on the day of. It held up great and we think it turned out even better so all the flavors got to sit overnight. When you get to the dipping part, the ladyfingers will soak up the coffee mixture quickly so make sure you have something to get them out with quickly or they will break!


- 9 egg yolks

- 1/2 C sugar

- 1/3 C Amaretto liqueur

- 16 oz mascarpone, softened to room temp

- 2 1/4 C heavy whipping cream

- 2 TBSP confectioners' sugar

- 2 C freshly brewed strong coffee

- 1 oz dark chocolate

- 1/3 C dutch-process cocoa powder, plus more for dusting

- 1/4 C Kahlua liqueur

- 1 TSP vanilla extract

- 48 hard ladyfingers


- Place a large heatproof bowl over a pot of simmering water, making sure the bowl fits good on top of the pan + that the bottom of the bowl isn't touching the water. Add the egg yolks + sugar into the bowl + cream together with a whisk. Add the Amaretto + continue to whisk until the mixture is very thick + almost doubled in volume, about 10 minutes

- Remove from heat + stir in the mascarpone, a little at a time, until the mixture is smooth + the cheese is completely combined. Set aside

- In a chilled bowl, whip the heavy cream + confectioners' sugar with a handheld mixer on medium-speed. Whip until medium-soft peaks form. Then fold the whipped cream into the mascarpone mixture, + stir well to combine

- In a small saucepan, combine the hot coffee, chocolate, + cocoa powder. Whisk well to melt the chocolate + evenly combine the ingredients. Then stir in the Kahlua + vanilla. Allow mixture to cool for about 5 minutes

- Quickly dip each ladyfinger into the coffee mixture + arrange in a single layer on the bottom of a 9x13-inch baking dish. Be careful not to soak the ladyfingers too long, or they'll yield a soggy tiramisu

- Spread half of the mascarpone cream mixture on top of the lady fingers, + smooth the top with a spatula

- Repeat with a second layer of coffee dipper ladyfingers, then top with the remaining mascarpone cream

- Refrigerate for at least 8 hours before serving or up to 24 hours.

- Dust with cocoa powder before serving!

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