Venetian Cocoa Tiramisu

 1 lb Mascarpone cheese
 3 tb C#offee liqueur
 1/2 ts Salt
 2 c Whipping cream, divided
 1 c Icing sugar, divided
 1/2 c Cocoa, divided
 1/3 c Coffee liqueur
 2 tb Water
 2 tb Instant coffee granules
 2 pk Lady fingers (3 oz ea)
 Cocoa for garnish
 
 In a large bowl, with wire whisk or fork, beat
 together mascarpone, 3 tb
 coffee liqueur and salt until smooth.
 In small mixer bowl combine 1 cup whipping cream
 with 3/4 cup icing sugar
 and 1/4 cup cocoa; beat until stiff. Fold into
 cheese mixture. In small
 bowl, combine 1/3 c coffee liqueur, water and coffee
 granules; stir until
 granules are dissolved.

Split lady fingers into  halves. Line a 2 1.2 qt
 bowl with approximately 1 quarter of the lady
 fingers; brush with 2 tbsp of  the coffee mixture.

Spread 1/3 of the cheese mixture  over lady fingers.

 Repeat layering twice. Top with remaining lady
 fingers; brush with remaining
coffee mixture.

Press down lightly. Cover and chill  at least 2 hours.

 Unmold onto serving plate. In small bowl combine
 remaining one cup
 whipping cream, 1/4 cup icing sugar and 1/4 cup
 cocoa; beat until stiff.

 Frost mold. Decorate as desired and dust with
 additional cocoa. Chill until  serving time.

 

Store left overs in refrigerator.