1/4 cup sugar
2 tablespoons cognac
1 (8-ounce) tub fat-free cream cheese
1 (3.5-ounce) carton mascarpone cheese
1-1/2 cups hot water
5 teaspoons instant espresso coffee granules
24 ladyfingers (2 [3-ounce] packages)
1 cup orange sections, chopped (about 3 oranges)
1 teaspoon unsweetened cocoa
1/4 cup candied orange peel or candied citron
Even this lighter version of the classic Italian dessert is the
essence of pleasure.Cookbook author Jeanne Jones developed this
recipe. 1. Place first 4 ingredients in food processor; process
until smooth. Set aside. 2. Combine hot water and espresso
granules in a small bowl; stir well. Split ladyfingers in half
lengthwise. Quickly dip 12 ladyfinger halves, flat sides down,
into espresso; arrange, dipped sides down, in the bottom of an 8-
inch square baking dish. Dip 12 more ladyfinger halves, flat
sides down, into espresso; arrange, dipped sides down, on top of
first layer. Spread half of cheese mixture evenly over
ladyfingers; top with half of oranges. Repeat procedure with
remaining ladyfinger halves, espresso, cheese mixture, and
oranges. 3. Cover with plastic wrap; chill 8 hours. Sprinkle
with cocoa, and top with candied orange peel.
Yield: 9 servings.
Note: Substitute 1-1/2 cups very strong brewed coffee for
espresso, if desired.
Posted by Karen
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