Dark Chocolate and Amaretto Ladyfinger Dessert
  • 3-1/2 cups confectioner's sugar
  • 1 cup unsweetened cocoa powder (dark chocolate or regular)
  • 1-1/2 sticks (12 Tablespoons) unsalted butter, room temperature
  • ½ cup milk, room temperature
  • 2 teaspoons vanilla extract
  • 3 Tablespoons Amaretto or other liqueur (rum, kirsch, kahlua; or strong brewed espresso)
  • ½ cup cold water
  • 24 long ladyfingers (hard type, not soft and spongy type)
  • Lightly toasted sliced almonds for garnish (optional; or other, if desired)
  • Note: These amounts are for the large size dessert. To make the smaller size, I still made the same amount of frosting and froze any leftovers, but the liqueur is reduced to 1-1/2 Tablespoons and ¼ cup water, and 12 ladyfingers are used instead of 24.
  1. Sift the confectioner's sugar and cocoa powder into large bowl of electric mixer. Add the butter, milk, and vanilla. Beat until smooth and fluffy, about 4-5 minutes; set aside.
  2. To assemble dessert: Stir together the Amaretto and cold water in a deep bowl (use half amount of both if making a smaller dessert). If making the larger version, find a platter to hold 8 ladyfingers across; if making the smaller version, find a plate to hold 4 ladyfingers across. Dip each ladyfinger one at a time (either 8 or 4) quickly on both sides and shake off excess. Arrange them in a row, with sides touching on chosen platter or plate. (see photos) Spread a layer of chocolate frosting on top. Repeat the procedure with the remaining ladyfingers to make a three-tiered loaf. Frost the sides and top with chocolate frosting. Garnish the top with almonds, if using. Cover loosely and refrigerate at least 3 hours or overnight, but bring to room temperature before serving. Cut into slices to serve.
Recipe by The Culinary Cellar at http://theculinarycellar.com/easy-valentines-day-dessert/