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Preparation
For the crust :
Preheat oven to 350°F.
Place the ladyfingers in a food processor and pulse until you have coarse crumbs. Place into a medium bowl and stir in the instant espresso powder, sugar, and then the melted butter. Stir well until fully incorporated and then transfer to a 9-inch round or 13x30 rectangular baking pan with removable bottom.
Firmly and evenly press the crumbs into the base and up the sides of the pan. Bake for 10 minutes then remove from oven and allow to cool while making ganache filling.
For the ganache :
Place chopped chocolate, cream, vanilla, and Marsala into a large microwave-safe bowl, stir and microwave for 20 seconds at a time mixing each time until smooth.
Pour over prepared tart and chill for 1-2 hours or until the filling is set or firms up enough to slice.
For the mascarpone topping :
Place mascarpone in a large bowl and beat with a mixer for just a few seconds to soften. Then mix in the sugar, espresso powder, and drizzle in the cream in a slow stream and vanilla while mixing. Continue mixing on medium speed just until firm peaks form and can hold its shape. Do not over mix or it will get grainy.
Pipe the mascarpone topping over ganache with a pastry bag or spoon it over and smooth over in one even layer.
Finish it off with a light dusting of cocoa powder. Slice and enjoy.