This classic Italian dessert has been simplified by using purchased ladyfingers instead of sponge cake. These cakelike cookies can be found in the packaged cookies aisle of most supermarkets.

Prep: 30 minutes Chill: 6 hours

2 3-ounce packages ladyfingers, split
¼ cup brewed espresso or strong coffee
1 8-ounce carton mascarpone cheese
1 cup whipping cream
¼ cup powdered sugar
1 teaspoon vanilla
1/3 cup chocolate liqueur
1 ounce white chocolate baking squares or white baking bars, grated
1 ounce bittersweet chocolate, grated
Unsweetened cocoa powder
Chopped chocolate-covered coffee beans (optional)

1. Line the bottom of an 8x8x2-inch baking pan with some of the ladyfingers, cutting to fit as necessary. Drizzle half of the espresso over ladyfingers; set aside.

2. In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqueur until just combined. Spoon half of the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of ladyfingers (reserve any remaining ladyfingers for another use). Layer with remaining espresso and mascarpone cheese mixture.

3. Cover and chill for 6 to 24 hours. Sift cocoa powder over top of dessert. If desired, garnish with cocoa beans. Makes 12 squares

Nutrition Facts per squares: 256 cal., 19 g total fat (11 g sat. fat), 104 mg chol., 42 mg sodium, 17 g carbo., 0 g dietary fiber, 6 g protein.
Daily Values: 6% vit. A, 1% vit. C, 2% calcium, 3% iron.
Exchanges: 1 Other Carbohydrates 4 Fat

Tip:

Chocolate Shapes:
Embellish this dessert with deliciously beautiful chocolate decorations. For chocolate shapes, melt 1 ounce semisweet chocolate. Fill a heavy-duty resealable plastic bag with the melted chocolate and pipe into desired shapes onto a sheet of waxed paper. Allow shapes to set at room temperature. (To set quickly, place shapes in the freezer for 1 to 2 minutes.) Carefully remove chocolate shapes from waxed paper. Arrange shapes on desserts.

Chocolate Plate Painting:
In a small saucepan heat and stir 2 ounces semisweet chocolate and 1 tablespoon butter over low heat until melted. Cool slightly. Fill a squeeze bottle or heavy-duty resealable plastic bag with chocolate mixture. Drizzle over dessert plate in various designs. Consider squiggles, crisscross lines, elaborate filigrees or words. Set desserts on top of chocolate on plates.