Using appetizer spoons, assemble ladyfingers soaked in a simple syrup, topped with Marscarpone mousse, and a drizzle of chocolate.
Simple Syrup
1 cup water
1 cup sugar
2 tsp instant coffee
1 tsp amaretto liqueur
Put sugar and water in saucepan and bring to a simmer, dissolving all the sugar. Remove from heat and add coffee and liqueur.
Marscarpone Mousse
3/4 lb Marscarpone cheese
4 egg yolks
4 oz sugar
1/2 tbsp vanilla
2 1/2 oz water
1/2 tbsp gelatin
1 cup cream, whipped into stiff peaks
Wisk yolks and sugar until creamy.
Paddle marscarpone until soft, add egg mixture and vanilla.
Dissolve gelatin in one ounce of the water. Bring the rest of the water to a simmer, remove from the heat and dissolve gelatin.
With mixer, slowly add gelatin into cheese mix, when fully mixed, fold in whipped cream.
Ganache
8 oz semi or bittersweet chocolate pieces
3/4 cup whipping cream
2 tbsp butter
Melt the chocolate and butter on a double boiler.
Add the whipping cream slowly or you will cool the chocolate too fast.
Stir well until smooth.
