¾ cup Kahlua
2 cups brewed Seaport dark roast coffee
3 ¾ cups mascarpone cheese
2 ½ cups heavy cream
1 cup sugar
½ cup cocoa powder
Combine Kahlua and coffee in a large bowl.
Dip ladyfingers in coffee mixture and use them to line the bottom and sides of a 10-inch spring-form pan, arranging them in an organized design. You will use about 1/3 of the ladyfingers.
Using a food processor, combine mascarpone, cream and sugar until it begins to thicken. Spread 1/3 of the cheese mixture over the bottom of the pan. Layer again with coffee soaked ladyfingers.
Repeat layers twice ending with cheese mixture.
Dust top with cocoa powder.
Cover and chill at least 3 hours or overnight. Remove sides from pan, cut into wedges and serve.
Yield: 8 – 12 servings.