1 lb. Mascarpone Cheese
1/4 cup Sugar
2 tbsp. Cognac or Amaretto
1 cup Heavy Cream
24 Savoiardi (Italian Lady Fingers)
1 cup Brewed Espresso at room temperature
1/2 cup Bittersweet Chocolate, chopped

1. In a large bowl, whisk together the mascarpone, sugar and amaretto until smooth.

2. In a chilled bowl with chilled beaters, whip the cream until soft peaks form. Fold the cream into the mascarpone mixture.

3. Lightly dip half of the savoiardi in the espresso and arrange them in a single layer in the bottom of an 8-inch square pan.

4. Spread half the mascarpone mixture over the savoiardi. Sprinkle with half the chocolate.

5. Dip the remaining savoiardi in the espresso.

6. Top with remaining mascarpone mixture, spreading it smooth. 7. Sprinkle with the remaining chocolate.

8. Cover with plastic wrap.

9. Refrigerate for several hours or overnight before serving.