1. Line the bottoms and sides of two 8 oz ramekins or custard cups with ladyfingers, arranging them to resemble a spoke pattern. 2. Brush with 1 tbsp coffee; set aside. 3. In a small mixing bowl, beat Mascarpone cheese and confectioners' sugar until smooth; beat in chocolate syrup on low speed. 4. In another mixing bowl, beat cream until stiff peaks form. 5. Fold cream into cheese/sugar mixture. 6. Spoon into ramekins. 7. Drizzle with remaining coffee and dust with cocoa (you probably will not use anywhere near 1 tbsp of cocoa just to dust it). 8. Refrigerate until serving. ---------------------------------------------------------------------------
Nutrition
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