1 large tub Marscapone Cheese (16 oz)
4 Egg Yolks
3 tablespoon Sugar
1/4 teaspoon finely ground Coffee
1 pint Heavy Cream – whipped to soft peaks
1 cup cold Coffee- Espresso is great too
2 tablespoons of Rum or Frangelico (optional)
1 package Lady Fingers (24 count)
Beat marscapone, yolks ,sugar, coffee grounds, and salt for 5 minutes. Set aside.
Whip cream until soft peaks form. Carefully fold cream into marscapone mixture until combined.
In a bowl combine cold coffee and Rum.
Quickly dip ladyfingers in cold coffee mixture and place them side by side
six in a row on a flat serving plate .
Carefully cover lady fingers with about 1/3 of the marscapone mixture.
Place another layer of ladyfingers, this time in the opposing direction on top . Again Cover with about 1/3 of marscapone on top, repeat with the final layer side by side, opposing direction, and top with remaining marscapone
bringing the remaining marscapone cream down the sides like frosting a cake.
Refrigerate at least 4-5 hours. (overnight is best)
Before serving , sprinkle top with cocoa powder or chocolate curls.