Frank's Recipes! Venetian Cocoa Tiramisu

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Venetian Cocoa Tiramisu

1 lb Mascarpone cheese
3 tablespoon Coffee liqueur
1/2 teaspoon Salt
2 c Whipping cream, divided
1 c Icing sugar, divided
1/2 c Cocoa, divided
1/3 c Coffee liqueur
2 tablespoon Water
2 tablespoon Instant coffee granules
2 pk Lady fingers (3 oz ea)
Cocoa for garnish

In a large bowl, with wire whisk or fork, beat together mascarpone, 3 tablespoon coffee liqueur and salt until smooth.

In small mixer bowl combine 1 cup whipping cream with 3/4 cup icing sugar and 1/4 cup cocoa; beat until stiff. Fold into cheese mixture.

In small bowl, combine 1/3 c coffee liqueur, water and coffee granules; stir until granules are dissolved. Split lady fingers into halves. Line a 2 1.2 qt bowl with approximately 1 quarter of the lady fingers; brush with 2 tablespoon of the coffee mixture. Spread 1/3 of the cheese mixture over lady fingers. Repeat layering twice. Top with remaining lady fingers; brush with remaining coffee mixture. Press down lightly. Cover and chill at least 2 hours.

Unmold onto serving plate. In small bowl combine remaining one cup whipping cream, 1/4 cup icing sugar and 1/4 cup cocoa; beat until stiff. Frost mold. Decorate as desired and dust with additional cocoa. Chill until serving time. Store left overs in refrigerator.