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From Dorothy McNett's recipes at www.dorothymcnett.com.
3 1/2 dozen ladyfingers
Use ungreased 9 by 13 inch pan. Lay 1/2 of the ladyfingers on bottom of pan. Combine espresso, brandy, and sugar and brush 1/2 of it over the ladyfingers. Combine the whipped cream, mascarpone cheese, powdered sugar, and rum in beater or food processor. Layer 1/2 of the mixture over the ladyfingers and repeat layering with remaining ingredients. Sprinkle with shaved chocolate. Cover and refrigerate at least 8 hours before serving.
Recipe created 1997-06-14.