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1
Whisk the coffee liqueur, water, espresso powder, and 2 tablespoons of the confectioners' sugar in a glass measuring cup until smooth.
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2
Pour about 1/3 cup of the mixture over the ladyfingers in a shallow bowl, then toss and set aside.
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3
Gently beat with a handheld mixer the remaining espresso mixture and the remaining 4 tablespoons confectioners' sugar into the mascarpone until smooth.
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4
Take care not to overbeat it or the mascarpone will be grainy.
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5
Using the same beaters (no need to clean them), beat the whipped cream to soft peaks and fold it into the mascarpone mixture.
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6
To assemble the tiramis'u: Crumble half the soaked ladyfingers into four 8-ounce parfait or wine glasses.
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7
Spoon 1/4 cup of the mascarpone mixture over the ladyfingers and press and spread gently with the back of the spoon to fill the spaces between the ladyfinger pieces.
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8
Repeat with remaining ladyfingers and mascarpone mixture.
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9
Sprinkle 1/2 teaspoon ground chocolate over each tiramis`u, cover with plastic wrap, and refrigerate for at least 1 hour or overnight before serving.
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10
Cook's Note: Ladyfingers are little oblong sponge cakes that look like wide fingers.
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11
We prefer the crisp Italian savoyardi variety to the soft sponge-cake type.
