12 Italian savoiardi ladyfingers
1/4 cup brewed cold espresso or strong coffee
1/4 cup Kahlua (coffee-flavored liqueur)
1 (8-ounce) tub of mascarpone cheese
3 tablespoons sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup heavy (whipping) cream
3 tablespoons finely chopped semisweet chocolate
Tiny candy hearts and mint sprigs to decorate
Place ladyfingers on a rimmed baking sheet or tray. Mix espresso and Kahlua and brush on both sides of ladyfingers to moisten. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Stir mascarpone, sugar, milk, and vanilla in a medium bowl until blended.
Beat cream in a large bowl with mixer on high speed until soft peaks form when beaters are lifted. Fold into cheese mixture. Cover and refrigerate at least 2 hours.
Up to 1 hour before serving: Cut ladyfingers in half diagonally. Place a top half on each dessert plate. Flip bottom half over and place next to top half to form a heart. Spoon cheese mixture into decorating bag. Pipe on hearts, sprinkle each with 1-1/2 teaspoons chopped chocolate, then top with another ladyfinger. Pipe on remaining mascarpone mixture. Decorate with candy hearts and mint.
Refrigerate until serving.
Makes 6 servings.