Tiramis`u Rapido

Directions

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