2 pk (4.4 oz) Champagne biscuits-dry lady finger like biscuits
2-1/2 cup Hot water
1/4 cup Sugar
5 teaspoon Instant espresso powder
1/4 cup Brandy
2 tablespoon Vanilla
7-3/4 oz To 8 container mascarpone cheese*
3 tablespoon Sifted powdered sugar
1 cup Chilled whipping cream
2 tablespoon Cocoa espresso beans, optional
*If unavailable, substitute 8 ounces cream cheese, blended with 1/4 cup whipping cream and 2-1/2 tablespoons sour cream.
Yield: 12 servings
Layer biscuits in the bottom of a 13X9X2 Pyrex dish. Dissolve sugar and espresso powder in water. Add brandy and vanilla. Pour 1 cup over biscuits. Beat cheese and 2 tablespoons powdered sugar until creamy. Beat whipping cream in another bowl using clean beaters until peaks form. Gently fold into cheese mixture, half at a time. Spread evenly over biscuits. Using enough biscuits to cover tiramisu, dip in remaining espresso mixture and arrange in a single layer over top. Cover and refrigerate several hours or overnight. Combine cocoa and remaining powdered sugar. Sift evenly over top. Garnish with espresso beans, if desired.