- 1 cup cold heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 8 ounces mascarpone cheese
- 1 1/2 cup espresso or strong brewed coffee, cooled completely
- 1/3 cup amaretto
- 1 1/2 cup bittersweet chocolate chips
- 20 ladyfinger cookies
- 1 teaspoon ground cinnamon, (optional)
In a small bowl, combine espresso and amaretto. Dip ladyfingers one at a time in espresso mixture for 1 second, then allow to drain for 2 seconds and place in a single layer in the bottom of a loaf pan. With a rubber spatula, spread 1/3 of the cream mixture evenly over ladyfingers. Sprinkle with 1/2 cup chocolate chips. Repeat layers 2 more times until all cream and chocolate chips are used (there may be a few ladyfingers left over). Sprinkle with cinnamon and refrigerate for 30 minutes before slicing and plating. Leftovers may be refrigerated for up to three days.
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