1. In large bowl, with wire whisk or fork, beat mascarpone, ½ cup of confectioners’ sugar, 3 tablespoons coffee flavor liqueur, 1 teaspoon of vanilla, 2/3 of the grated chocolate, and ½ teaspoon of salt. (set aside remaining chocolate for top of desert)

2. In small bowl, with mixer at medium speed, beat 1 1/2 cups of heavy or whipping cream until soft peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.

3. In small bowl stir instant espresso powder, 1/3 cup coffee flavor liqueur, ½ teaspoon of vanilla extract, and 2 tablespoons of water.

4. Separate ladyfingers into halves. Line glass or crystal dish with 1/3 of ladyfingers; brush with 2 tablespoons of espresso mixture. Spoon ½ of cheese mixture over ladyfingers repeat with ladyfingers, espresso mixture, and cheese mixture to make another layer. Top with remaining ladyfingers, gently pressing ladyfingers into cheese mixture. Brush ladyfingers with remaining espresso mixture.

5. In a small bowl, with mixer at medium speed, beat remaining ½ cup of whipping cream, and 2 tablespoons of confectioners sugar, until soft peaks form. Spoon mixture into decorating bag with star tube. Pipe large rosettes on top of dessert. Sprinkle with remaining grated chocolate.

(If you don’t want to use a pastry bag, just spread remaining whip cream mixture with spatula and sprinkle with remaining chocolate. It tastes just as good!)

Unfortunately the worst part about making this delicious dessert is the cleanup at the end .You use a lot of bowls and utensils.