This Greek recipe for an Italian classic is a marriage of complementary flavors. What gives it a Greek touch is the addition of mastiha, a fascinating, resinous spice from the island of Chios. The recipe calls for either or both the liqueur and the powder. If you use orange liqueur, rest assured that mastiha, orange, coffee and chocolate all go beautifully together!
- 10 tablespoons strong coffee
- 1 ⁄4 cup mastiha or orange liqueur
- 14 – 18 ladyfingers as needed
- 12 ounces mascarpone
- 3/4 cup confectioner’s sugar
- 1 scant teaspoon mastiha powder
- 2/3 cup Greek yogurt
- 1 tsp vanilla extract
- 3 ounces dark chocolate shaved or grated
Mix the coffee and liqueur in a shallow bowl.
Quickly dip half the ladyfingers in the coffee mixture, turning to coat them for a few seconds only, so that they don’t get soggy.
Arrange in one layer over bottom of a 8-inch square pan or soufflé dish.
Using a wire whisk, beat the mascarpone with the confectioner’s sugar and mastiha powder until fluffy. Beat in yogurt and vanilla extract until well mixed with mascarpone.
Spoon half the mascarpone-yogurt mixture over the ladyfingers in the pan and smooth the top.
Sprinkle half the grated chocolate over the top.
Dip the remaining ladyfingers in coffee mixture and arrange over the top. Dollop the remaining mascarpone-yogurt mixture over it. Sprinkle remaining chocolate evenly over the top.
Chill for four hours or overnight. Serve.