Indian Masala Coffee Ladyfinger Cake

March 7, 2018

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Written by Shamilla Yeary

March 7, 2018

·

Written by Shamilla Yeary

Ingredients:

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.

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