1. In bowl of mixer fitted with whip attachment, combine the yogurt, mascarpone, Marsala and Splenda. Whip ingredients on HIGH speed 1-2 minutes, scraping down side of bowl, until smooth. 2. Arrange 10 ladyfingers in bottom of 8-inch square glass dish. Brush ladyfingers with half of espresso. 3. Spoon half of mascarpone mixture over ladyfingers; spread mixture evenly to cover ladyfingers. 4. Top mascarpone layer with remaining 10 ladyfingers and repeat soaking process with remaining espresso. Spread remaining mascarpone mixture over ladyfingers. 5. Cover dish lightly with plastic wrap. Refrigerate at least 1 hour or up to 24 hours. With sieve, sprinkle cocoa powder evenly over top just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
