Indian Masala Coffee Ladyfinger CakeMarch 7, 2018·Written by Shamilla Yeary March 7, 2018·Written by Shamilla YearyIngredients: 1 cup Indian Masala coffee brewed according to directions 3 Tablespoons brown sugar 1 package Lady Fingers Ingredients for Filling: 8 oz mascarpone cheese ½ condensed milk Ingredients for Glaze: ¾ cup whipping cream 6 oz dark/semi sweet chocolate chips Directions: Simmer the coffee with the brown sugar in a small saucepan for 20 minutes. Allow to cool. Beat together the mascarpone and condensed milk until smooth Combine the whipping cream and chocolate chips and microwave on high for 1 minute. Stir until smooth. Allow to cool but not get too cold – must be of spreading consistency. Next dip each lady finger quickly in the coffee syrup. Arrange 7 fingers side by side in a row on a serving platter Spread with half the mascarpone mixture. Dip 6 ladyfingers in the syrup and arrange 3 side by side-across. Spread on the other half mascarpone cheese mixture. Dip another 7 ladyfingers and arrange on top in the same fashion as the bottom row. Refrigerate for 1-2 hours. Then carefully spoon the chocolate cream mixture over the top allowing it to flow down the sides of the cake using a spatula to smooth the glaze. Refrigerate. You can refrigerate for up to 2 days. Serve with Indian Masala Coffee.