1. Prune filling - Combine the prunes with one-fourth cup sugar and 1 1/4 cups water in a saucepan. Bring to a simmer over medium-high heat. Reduce the heat to a gentle simmer and cook for 10 minutes. Remove from the heat and allow the prunes to cool in the liquid. Add the almond extract when cooled. Purée the mixture. Set aside. 2. Mascarpone cream - Whip the mascarpone with the heavy cream just until the mixture begins to hold its shape. Add the remaining one-third cup sugar and whip until soft and creamy, but not stiff, about 2 minutes. Set aside. 3. Mix together the espresso, amaretto and brandy, then set aside. 4. Spread one-third of the mascarpone cream in the bottom of a 2-quart rectangular baking dish. Sprinkle one-third of the grated chocolate evenly over the cream. 5. Dunk each ladyfinger in the espresso mixture, making sure they're submerged long enough to be thoroughly saturated. (Tear into one to make sure.) Create the first layer of the well-soaked ladyfingers, placing them snugly against one another. 6. Spoon the prune filling over the ladyfingers and spread evenly. Use it all. 7. Spread half of the remaining mascarpone cream over the prune filling and sprinkle with half of the remaining ground chocolate. 8. Lay another layer of soaked ladyfingers, as above. If you run low on the espresso mixture, add more espresso to soak the ladyfingers. 9. Cover the ladyfingers with the remaining mascarpone cream, then lightly sprinkle evenly with the remaining ground chocolate. Cover with plastic wrap and refrigerate for at least 8 hours or overnight before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
