1/4 cup COFFEE-MATE Café Mocha Liquid
3 tbsp NESCAFÉ Taster’s Choice Instant Coffee
1 container (8 oz) mascarpone cheese
1 container (8 oz) frozen whipped topping, thawed
2 tbsp coffee liqueur or brandy (optional)
32 dry ladyfinger biscuits (approx. 2 7-oz packages)
Cocoa powder
Instructions
In a large bowl, combine mascarpone cheese and COFFEE-MATE Café Mocha; stir until smooth. Fold in whipped topping.
In a medium bowl, stir NESCAFÉ Taster’s Choice Instant Coffee in 1 2/3 cups hot water until dissolved. Stir in liqueur if desired.
Dip half of ladyfingers, one at a time, into coffee mixture (no need to soak, just a quick dip) and line the bottom of a 9-inch square baking dish. Top with half of mascarpone mixture. Dip and layer remaining ladyfingers. Top with remaining mascarpone mixture. Dust top with cocoa powder.
Refrigerate for at least 2 hours before serving. Can be stored, covered, in refrigerator for up to 3 days.
TIPS
Make it with Rich!
Swap NESCAFÉ Taster’s Choice for NESCAFÉ Rich Instant Coffee