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1
Prune filling - Combine the prunes with one-fourth cup sugar and 1 1/4 cups water in a saucepan.
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2
Bring to a simmer over medium-high heat.
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3
Reduce the heat to a gentle simmer and cook for 10 minutes.
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4
Remove from the heat and allow the prunes to cool in the liquid.
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5
Add the almond extract when cooled.
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6
Puree the mixture.
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7
Set aside.
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8
Mascarpone cream - Whip the mascarpone with the heavy cream just until the mixture begins to hold its shape.
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9
Add the remaining one-third cup sugar and whip until soft and creamy, but not stiff, about 2 minutes.
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10
Set aside.
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11
Mix together the espresso, amaretto and brandy, then set aside.
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12
Spread one-third of the mascarpone cream in the bottom of a 2-quart rectangular baking dish.
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13
Sprinkle one-third of the grated chocolate evenly over the cream.
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14
Dunk each ladyfinger in the espresso mixture, making sure they're submerged long enough to be thoroughly saturated.
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15
(Tear into one to make sure.)
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16
Create the first layer of the well-soaked ladyfingers, placing them snugly against one another.
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17
Spoon the prune filling over the ladyfingers and spread evenly.
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18
Use it all.
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19
Spread half of the remaining mascarpone cream over the prune filling and sprinkle with half of the remaining ground chocolate.
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20
Lay another layer of soaked ladyfingers, as above.
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21
If you run low on the espresso mixture, add more espresso to soak the ladyfingers.
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22
Cover the ladyfingers with the remaining mascarpone cream, then lightly sprinkle evenly with the remaining ground chocolate.
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23
Cover with plastic wrap and refrigerate for at least 8 hours or overnight before serving.
