1. For syrup: In a small saucepan, combine the 1/2 cup sugar and the water. bring to boiling, stirring to dissolve sugar. Remove from heat; cool. Stir in coffee, amaretto, and hazlenut liqueur. 2. For filling: In a medium bowl, stir together mascarpone cheese, the 1/3 cup sugar and vanilla. In a chilled medium mixing bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold 1/2 cup of the whipped cream into the mascarpone mixture to lighten. Fold in remaining whipped cream. 3. To assemble: Arrange half of the ladyfinger in a 2-quart square baking dish. Brush with half the syrup. Spread with half of the filling. Arrange the remaining ladyfingers on top of layers in pan. Brush with the remaining syrup. Spread with the remaining filling. Sprinkle with the cocoa powder. cover and chill for 4 to 24 hours before serving. Garnish each serving with raspberries and chocolate-covered espresso beans. ---------------------------------------------------------------------------
Nutrition
Ingredients
