36 ladyfingers cookies or 18 soft ladyfingers that are doubled (divide in half for 36 pieces)
2 cups strong espresso coffee
1/4 cup Kahlua liqueur (coffee flavored liqueur)
2 T. sugar
1 lb. mascarpone cheese (Italian cream cheese)
1 cup heavy cream
1/4 cup sugar
2 T. dark rum
1 pint fresh raspberried(optional)
1 T. cocoa powder
Place 12 ladyfingers on the bottom of a decorative 8″ round dish at least 4″ deep. Combine the coffee, Kahlua and 2 tablespoons sugar in a small bowl.
Brush the ladyfingers with 1/3 of the coffee mixture. They should be fairly moist. Beat the mascarpone with heavy cream, sugar and rum in mixer until thick, about 1 minute on medium. Spread 1/3 of the cream mixture on top of ladyfingers. Sprinkle with 1/3 of the raspberries. Top with 12 more ladyfingers, 1/3 of the coffee mixture, 1/3 of the cream, 1/3 of berries, and continue with third layer, finishing with berries. Sprinkle with cocoa powder, cover loosely and refrigerate for at least 2 hours and up to 24 hours before serving. Serves 8-10. Serve small portion, it is very rich!