lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Pecan Pie
Ingredients:
- 1 butter
- 2 margarine
- 1 corn syrup
- 1/3 sugar
- 3 eggs
- 1 vanilla
- 1 1/2 pecan halves
- 1 Cool Whip
Instructions:
1. Preheat oven to 350 degrees.
2. Melt the butter and chocolate in a large bowl in the microwave on high heat for 2 minutes or till butter is melted. Stir to dissolve chocolate.
3. Stir corn syrup, sugar, eggs and vanilla into chocolate mixture until well blended. Stir in pecans reserving 8 halves for garnish. Pour filling into pie shell.
4. Bake 55 minutes in preheated oven or until a knife inserted 1 inch from the center comes out clean. Cool on wire rack. To serve, garnish with whipped cream or Cool Whip and pecan halves, if desired. To be extra fancy, dip the pecans halfway into melted chocolate and allow to set before using.
Title: Easy Buttermilk Pie
Ingredients:
- 1 Splenda granular
- 1/2 sugar
- 1/2 Bisquick reduced-fat baking mix
- 1 fat-free buttermilk
- 1/3 unsweetened applesauce
- 1 vanilla
- 1 egg
- 4 coconut
- 2
Instructions:
1. Heat oven to 350.
2. Spray pie plate.
3. Beat all ingredients until smooth.
4. Pour into pie plate.
5. Bake 40-45 minute Cool.
Title: Easy Pavlova
Ingredients:
- 4 white sugar
- 1 1/4 vanilla extract
- 1 lemon juice
- 1 cornstarch
- 2 heavy cream
- 1 kiwi
- 6
Instructions:
1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoons at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volumn and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.
3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
4. Bake for 1 hour. Cool on a wire rack.
5. In a small bowl beat heavy cream until stiff peaks form (add sugar if desired); set aside. Remove the paper and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream. Top whipped cream with kiwi fruit slices.
Title: Shelly's 5 Minute Sugar Free Banana Caramel Nut Cake
Ingredients:
- 1 egg
- 3 milk
- 2 bananas
- 2 canola oil
- 2 cinnamon
- 3 nutmeg
- 1 pecans
- 1/4 salt
- 1
Instructions:
1. In a measuring cup or microwave safe mug, Mix egg, milk, syrup, banana and oil and combine thoroughly. In a separate bowl, mix pancake mix, cinnamon, nutmeg, nuts, protein powder and salt. Tip dry into wet and stir till combined.
2. Nuke in microwave for 2 minutes*.
3. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
4. *Microwave wattage varies. Mine takes 2 minutes but start with 2 minutes and add 20 second increments if needed till no liquid is seen.
5. For a dessert I topped the cake with Land o Lakes Sugar Free Whipped Cream, Smucker's Sugar Free Caramel Sauce, sliced Banana and a sprinkle of chopped Pecans. Slices of this are great toasted for breakfast too. It's a total banana nut muffin fix.
Title: Peach Crisp
Ingredients:
- 1 all-purpose flour
- 1/2 brown sugar
- 1/4 salt
- 1/2 butter
- 2 margarine
- 1 sugar
- 1/4 cornstarch
- 1 1/2 old fashioned oats
- 1/2 brown sugar
- 1/4 all-purpose flour
- 5 butter
Instructions:
1. In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.
2. Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
3. Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 6-8 servings.
Title: Ruby's Spice Cake
Ingredients:
- 1/2 butter
- 2 cinnamon
- 2 brown sugar
- 2 allspice
- 3 eggs
- 1/2 nutmeg
- 1 1/2 flour
- 1 baking soda
- 1 1/2
Instructions:
1. Cream buter and sugar until light and fluffy.
2. Add beaten eggs and mix well.
3. Sift dry ingredients and add to creamed mixture.
4. Alternantly with sour milk.
5. bake at 350* for 25 minutes.
Title: Lemon Filling
Ingredients:
- 1 sugar
- 4 cornstarch
- 1/2 salt
- 1 water
- 2 lemon rind
- 1/2 lemon juice
- 2 butter
Instructions:
1. Mix ingredients in a saucepan.
2. Bring to a rolling boil and boil for 1 minute, stirring constantly.
3. Remove from heat and cool stirring occasionally.
4. Chill before using.
Title: Decadent Bananas Foster
Ingredients:
- 4 bananas
- 1/4 unsalted butter
- 1/4 brown sugar
- 1/2 cinnamon
- 1/4 dark rum
- 1/4 vanilla ice cream
Instructions:
1. Stir butter with sugar and cinnamon in heavy large skillet over medium heat until melted.
2. Add dark rum and liqueur and simmer until sauce thickens, stirring occasionally, about 5 minutes.
3. Add bananas and stir to coat.
4. Scoop vanilla ice cream into dishes and spoon sauce and bananas over.
5. You would want to serve this immediately! :-).
Title: Holiday Fruitcake
Ingredients:
- 1 1/2 dates
- 1 1/2 raisins
- 1 currants
- 1 walnut halves
- 1 flour
- 1 sugar
- 2 light brown sugar
- 1 butter
- 1 eggs
- 1 3/4 dark molasses
- 3/4 cinnamon
- 3/4 baking soda
- 1/2 Bourbon
- 5
- 2
- 1
- 1/2
Instructions:
1. Pour bourbon over combined fruits and nuts, cover and let stand for 2-3 hours.
2. Preheat oven to 275°F.
3. Measure remaining ingredients into a large mixing bowl.
4. Stir a few times to incorporate, then beat on high for 3 minutes.
5. Stir in drained fruit mixture.
6. Keep the leftover bourbon for brushing the cake.
7. Spread into evenly greased 12-cup fluted or angel food pan or 2 greased 6 cup fluted pans.
8. Press mixture firmly into pan.
9. Bake in preheated oven at 275°F for 3-3 1/2 hours (time for the 12 c pan), or until toothpick comes out clean.
10. Let cool in the pan for 20 minutes.
11. Invert onto cooling rack to cool completely.
12. Wrap tightly in Saran wrap and store dark and cool.
13. If you like, brush with remaining bourbon once a week until Xmas.
Title: Chocolate Hedgehog Slice
Ingredients:
- 1 butter
- 1 sugar
- 2 sultana
- 1 eggs
- 1/4 powdered sugar
- 3 butter
- 2 milk
- 4
- 2
Instructions:
1. Break up biscuits into bits. Not crumbed, just pieces no larger the size of a quarter.
2. In large pan melt the butter, then add the sugar, sultanas and cocoa. Heat and keep mixing until hot but not boiling.
3. Take off the heat.
4. Mixing very quickly, add the beaten eggs in small amounts incorporating each lot before adding the next.
5. Fold in broken biscuits.
6. Press mixture into a foil lined tray (30x25cm).
7. Refrigerate to set for a couple of hours.
8. To make the icing / frosting:
9. Mix the icing sugar, 4 T cocoa and 2 T melted butter with enough milk to give a spreadable consistency.
10. Beat until smooth.
11. Spread over the hedgehog and leave until it has set.
12. I store this slice in the refrigerator.
Title: Pumpkin Flan With Gingersnap Crust
Ingredients:
- 1 pumpkin puree
- 1 sweetened condensed milk
- 1 evaporated milk
- 8 eggs
- 1 sugar
- 3 sugar
- 1 butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix pumpkin, sweetened condensed milk, evaporated milk, 8 eggs and 3 tablespoons sugar until smooth. Set aside.
3. Heat 1 cup of sugar in a saucepan until melted and amber in color (approximately 20 minutes).
4. Immediately pour melted sugar into a 9 x 5 inch loaf pan.
5. Pour pumpkin mixture into pan on top of the caramel.
6. Place loaf pan in a deep baking dish partially filled with hot water.
7. Bake until flan is set, (about 50 minutes) or until knife comes out clean.
8. Remove from oven and cool completely on a wire rack.
9. Combine cookies and melted butter in a food processor until well blended.
10. Pack the cookie mixture on top of the cooled flan.
11. Refrigerate at least 8 hours.
12. Run a small knife along the edges of the mold to loosen; invert onto a serving plate.
Title: Jimmy Carter Cake II
Ingredients:
- 1 cream cheese
- 1/2 crunchy peanut butter
- 8 confectioners' sugar
- 1 Cool Whip
- 1 instant vanilla pudding
- 1 chocolate instant pudding
- 1 milk
- 1 half-and-half cream
- 3 Cool Whip
- 1/8 peanuts
- 1/4
Instructions:
1. Mix brownie mix according to pkg. directions and add nuts.
2. Prep a 9x13 pan according to pkg. directions.
3. Bake until set.
4. While brownies are cooling- beat together cream cheese, peanut butter, and cool whip.
5. Slowly add in confectioners sugar.
6. Beat until smooth.
7. Spread on top of brownie.
8. Beat together vanilla pudding, choc. pudding and 3 cups milk until thickened. (about 2 minutes)(this can be messy so use a deep bowl).
9. Spread on top of cream cheese mixture.
10. Top with cool whip. Sprinkle with nuts. Drizzle with chocolate syrup.
11. Refridgerate (better the second day).
Title: Gramma's "i Told You So!" Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 egg
- 1 sugar
Instructions:
1. Pre-heat oven to 350°F.
2. Mix ingredients together.
3. Using a teaspoon to scoop dough, roll and place on ungreased cookie sheet.
4. Flatten with a fork dipped in sugar (so it doesn't stick to cookies).
5. Bake in oven 8 - 10 minute.
6. DO NOT OVER COOK.
7. Allow to cool slightly before removing from cookie sheet, cookies will be very soft until completely cooled, this is normal.
8. Enjoy with a glass of milk!
Title: Layer Cake
Ingredients:
- 2 cake flour
- 1 1/3 sugar
- 1 baking soda
- 1 baking powder
- 1/2 milk
- 1 milk
- 2 eggs
- 2 vanilla
- 1
- 3
Instructions:
1. Preheat oven to 350'f.
2. Mix the first 7 ingredients until well mixed.
3. Combine 2nd mixture with out mixing. Pour into first mixture one egg at a time and mix for 2 minutes after each egg.
4. Bake for 25 - 30 minute or until test sitck comes out clean.
Title: Tequila Orange Glazed Grilled Pineapple
Ingredients:
- 1 fresh pineapple
- 1/2 orange marmalade
- 6 brown sugar
- 3/4 butter
- 6 vanilla extract
- 1 1/2 ground cinnamon
- 1/2 of fresh mint
- 1
Instructions:
1. Mix tequila, marmalade, sugar, butter, vanilla, cinnamon and mint together heat till sugar is dissolved.
2. Preheat Grill.
3. Place pineapple on grill.
4. Baste with tequila mixture while grilling.
5. Turn occasionally.
6. Grill about 10 to 15 minutes.
7. Serve hot with a scoop of your favorite ice cream.
Title: Chocolate Coconut Balls
Ingredients:
- 1 cocoa powder
- 2/3 sweetened condensed milk
- 250
- 425
Instructions:
1. crush biscuits.
2. mix together 1/2 coconut, cocoa powder, biscuits and condensed milk.
3. roll into balls and roll in left over coconut.
4. store in fridge.
Title: Quick Chocolate Fondue
Ingredients:
- 7 half-and-half
- 1/3 - 1/2
Instructions:
1. Break the chocolate bar into chunks-- the smaller the chunks, the smoother, faster and easier the chocolate will melt.
2. Heat the half-and-half in a non-stick saucepan on a low flame while adding the chocolate, stirring constantly until chocolate is melted to the consistency you desire.
3. Use more half-and-half for thinner fondu, less for thicker.
4. Be careful not to over-cook because the chocolate will form a film which may taste bitter if reblended into mixture.
5. Serve in a chocolate fondu pot (reasonably priced at Target. com) or in a ceramic bowl (to hold the heat longer).
6. The fondu pot is better because it allows you to keep chocolate warm with a tea light.
7. Dip fruit into chocolate and enjoy!
8. Notes: If you do not have fondu forks, you can use bamboo skewers.
9. I cut them in half for ease of use.
10. Arrange and serve the fruit on a pretty platter.
11. This makes the experience that much more delightful.
12. Dried fruits, nuts and popcorn are delicious dippers, too!
13. Chocolate fondue goes very well with dry champagne, full-bodied red wines and crisp, dry white wines.
14. Enjoy!
Title: Best Blueberry Crisp
Ingredients:
- 1 fresh blueberries
- 3/4 sugar
- 2 cornstarch
- 1 water
- 2 -3 lemon juice
- 1/2 vanilla
- 1 all-purpose flour
- 3/4 oats
- 1 brown sugar
- 1 1/2 cinnamon
- 1/2 butter
Instructions:
1. Set oven to 350 degrees F.
2. Prepare an 11 x 7-inch baking dish (can use a 13 x 9-inch but it will not be as high).
3. Spread the blueberries in the bottom of the prepared baking pan.
4. In a small saucepan over medium heat combine the sugar, cornstarch, water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla.
5. Pour over, then gently stir in the cooked mixture with the blueberries.
6. In a bowl combine the flour with oats, brown sugar and cinnamon.
7. Add in the melted butter; mix until crumbly (I start mixing with a spoon then finish mixing with my hands).
8. Sprinkle over the top of blueberries (there will be a couple of empty spots that is okay, there may seem like a lot of crumble but it will settle when baking).
9. Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.
10. Serve with ice cream-- enjoy!
Title: Healthy Rice Pudding
Ingredients:
- 2 1/4 white rice
- 6 reduced-fat milk
- 3/4 Splenda granular
- 3/4 Egg Beaters egg substitute
- 2/3 raisins
- 1 1/2 vanilla extract
- 6 ground cinnamon
- 1 1/2
- 1
Instructions:
1. In a medium pan, bring 5 1/2 cups water to a boil.
2. Add rice and stir.
3. Reduce heat, cover and simmer for 20 minutes.
4. In another saucepan, combine the cooked rice, with 4 1/2 cups milk, sugar and salt.
5. Cook over medium heat until thick and creamy, 15 to 20 minutes.
6. Stir in remaining 1 1/2 cups milk, Eggbeaters, ground cinnamon and raisins.
7. Cook 2 minutes more, stirring constantly.
8. Remove from heat and stir in butter and vanilla.
9. Serve warm or cold.
Title: Sheer Khorma
Ingredients:
- 2 butter
- 2 margarine
- 1/2 cardamom pods
- 4 milk
- 1 pitted dates
- 1/4 sugar
- 1 rose water
- 1/2 pistachios
- 1
Instructions:
1. Melt butter in a medium saucepan over low heat.
2. Add cardamom seeds and stir for 30 seconds.
3. Add vermicelli and cook over medium-high heat, stirring constantly for 2-3 minutes or until browned.
4. Add milk and dates.
5. Cook over medium-low heat for 10 minutes, stirring constantly and skimming foam if necessary, until noodles are tender.
6. Add sugar.
7. Cook for 1-2 minutes until sugar is completely dissolved.
8. Remove from heat and stir in rose water.
9. Pour in a bowl and set aside to cool.
10. Refrigerate to chill before serving.
11. Before serving, garnish with nuts and silver leaf.
Title: Sour Cream Banana Pudding
Ingredients:
- 1 instant vanilla pudding
- 4 sour cream
- 4 Cool Whip
- 4 -5 bananas
- 12 -18
Instructions:
1. Make pudding according to box directions.
2. Add sour cream and mix well.
3. Fold in cool whip.
4. In large bowl or sheet pan, make layers of pudding mixture, sliced bananas and vanilla wafers.
5. Refrigerate at least 1 hour before serving.
6. Must be covered and kept in refrigerator.
Title: Country Spice Pudding
Ingredients:
- 1 flour
- 2 baking powder
- 1/2 brown sugar
- 1 cinnamon
- 1/4 salt
- 3/4 raisins
- 1/2 milk
- 1 vanilla extract
- 3/4 brown sugar
- 1/4 nutmeg
- 1/2 cinnamon
- 1/4 butter
- 1 1/2 boiling water
- 1/2 vanilla extract
Instructions:
1. Butter a 10 cup (2.5 L) casserole dish.
2. Combine all dry pudding ingredients in a large bowl.
3. Add raisins, then stir in milk and vanilla.
4. Pour into casserole.
5. Sauce: Reuse mixing bowl (no need to wash).
6. Mix brown sugar, spices, vanilla, butter, and boiling water.
7. Pour over pudding in casserole dish.
8. DO NOT STIR.
9. Bake, uncovered, in centre of oven for 30-35 minutes.
10. Let stand 10 minutes before serving to thicken sauce slightly.
Title: Custard (Natilla)
Ingredients:
- 3 milk
- 1 cinnamon
- 4 cornstarch
- 1/4 water
- 1/2 sugar
- 4 vanilla extract
- 1
Instructions:
1. Heat 1 cup milk,cinnamon,until boiling.
2. remove from heat and dissolve cornstarch in water.
3. Dissolve cornstarch in water mix the remaining cold milk and cornstarch solution.
4. Mix egg and yolk together in cold milk and add the hot milk mixture.
5. Heat over medium heat until thick and stir constantly.
6. Remove from heat when thicken and add vanilla extract and mix well.
7. Allow to cool and serve chilled.
Title: Way Easy Peach Cobbler
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 1 1/2 butter
- 1/2 margarine
Instructions:
1. Pour peaches and juice into 9x13 baking pan.
2. Mix flour, sugar and butter until crumbly, like cornmeal. Pour on top of peaches and juice.
3. Bake at 350 for approx 1 hour or until very bubbly and crust begins to turn dark brown in spots.
Title: Maple Praline Supreme
Ingredients:
- 1 1/2 pecans
- 1/2 hazelnuts
- 3 brown sugar
- 1 butter
- 1/2 marshmallow cream
- 2 pure maple syrup
Instructions:
1. Combine nuts, brown sugar and butter until well mixed.
2. Spread onto a greased baking sheet.
3. Bake at 350 degrees for 12 minutes, or until browned; cool, crumble, and set aside.
4. In a bowl, combine marshmallow cream and syrup until smooth; fold in whipped cream.
5. Place half of the nut mixture in a greased 9x5-in loaf pan.
6. Top with marshmallow mixture, and then with remaining nut mixture.
7. Cover, and freeze overnight, or until firm.
8. Remove from freezer when ready to serve.
9. Invert onto a serving plate and slice.
Title: Lemon Cream
Ingredients:
- 2 lemons, zest of
- 2 eggs
- 1/4 sugar
- 1/4 lemon juice
- 2 butter
- 1 heavy whipping cream
Instructions:
1. In a double boiler combine zest, eggs, sugar, and lemon juice.
2. Whisk until blended.
3. Simmer over low heat until thick, trying NOT to scramble the eggs!
4. When thick enough to coat a spoon, remove from heat.
5. Stir in butter.
6. Strain thru a mesh sieve.
7. Chill until cool.
8. Stir in whipping cream.
Title: German Butterhorns
Ingredients:
- 4 flour
- 2 sour cream
- 4 salt
- 1 shortening
- 1 vanilla
- 1 1/4 sugar
- 1 powdered sugar
- 2 powdered sugar
- 1 vanilla
- 4 walnuts
- 1 butter
- 1 powdered sugar
- 1 1/2
- 1/4
- 1
- 2
Instructions:
1. Sift together flour, sugar, salt and yeast. Cut in shortening until dough resembles pie dough. Add egg yolks, vanilla and sour cream. Mix with hands until dough forms a ball. Divide into 5 even balls and refrigerate for 6 hrs or overnight.
2. When ready to roll out the dough make the filling by beating the egg whites until stiff. Add sugar and vanilla; beat well. Fold in walnuts.
3. Sprinkle bread board with powdered sugar and roll each ball of dough into a 12 inch circle. Cut each circle into 6 pie shaped pieces. Spread with filling and roll up, starting at the wide end.
4. Bake at 375 degrees for 15 minutes. Butter horns will be a light golden color when done.
5. At this time in a small sauce pan melt the butter for the glaze, remove from heat and stir in powdered sugar and the almond extract -- add a bit more butter or sugar as needed so that you can dip the tops of the butterhorns in the glaze and place on wax paper to set up.
6. Enjoy!
Title: Thermomix Belgian Lemon Teacake
Ingredients:
- 60 butter
- 100 sugar
- 150 self raising flour
- 1 egg
- 1/4 lemon juice
- 100 sugar
- 1 egg
- 60 butter
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter a round 8 inch cake pan.
3. For the base: Cream 60 grams butter and 100 grams sugar for 15 seconds/speed 5. Add the egg. Mix 15 seconds/speed 5. Add the flour. Mix 30 seconds/bread dough speed. This should result in a crumbly mixture which will hold together when pressed.
4. Press 2/3 of the mixture into the buttered pan. Set 1/3 aside.
5. For the filling: place all remaining ingredients in TM bowl (There is no need to wash the bowl first, just wipe it out well). Press turbo several times to combine ingredients. Cook 6 minutes/Varoma/Reverse/Speed 1. The mixture should be creamy. Pour over base. Sprinkle remaining base mixture over filling. Bake 25 minutes.
Title: Apple Lover's Apple Cake
Ingredients:
- 1/4 flax seed
- 1/2 tea
- 2/3 whole wheat flour
- 1/3 stevia
- 1 baking powder
- 1 nutmeg
- 1 sea salt
- 1 vanilla
- 2 apples
- 1/3 sugar
- 5 egg
- 1/3 coconut oil
- 1
- 3
Instructions:
1. Preheat the oven to 400F and grease a 9-inch springform pan.
2. Whisk together the flaxseed and tea in a small dish. Set aside for 10 minutes.
3. Whisk together the flour, stevia, baking powder, and sea salt.
4. Add the vanilla, oil, and milk, followed by the flax mixture, stirring until well blended.
5. Add the apples and stir to thoroughly coat them with the batter.
6. Bake until fairly firm and golden, about 25 minutes.
7. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted coconut oil. Set aside.
8. Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake 20 minutes longer.
9. Allow to cool in the pan for 10 minutes, then remove the sides and cool completely.
Title: Individual Tiramisu Cups
Ingredients:
- 3/4 heavy whipping cream
- 1 1/2 vanilla extract
- 1/4 sugar
- 2 mascarpone
- 8 dark rum
- 1 1/2 marsala wine
- 2 brewed coffee
- 2 instant espresso powder
- 1 1/2 dark rum
- 2 marsala wine
- 2 ladyfingers
- 4
Instructions:
1. Whip cream to medium-firm peaks. Fold in vanilla extract, cover and refrigerate.
2. Break ladyfingers in half, so they will fit into the jars.
3. Whisk sugar and egg yolks in a double boiler over simmering water, until the mixture reaches 160 degrees F on an instant-read thermometer and it appears ribbony and lighter in color. Transfer to a stand mixture with a whisk attachment, and beat for 5 minutes until thoroughly lightened and cooled.
4. Place mascarpone into large mixing bowl. Stir in 2 TB. marsala and 1 ½ teasp. rum. Add a spoonful of the whipped cream and stir in gently to lighten the mixture. Fold in HALF of the remaining whipped cream.
5. Prepare soaking liquid: Combine cooled coffee and next 3 ingredients in a wide shallow dish.
6. To build individual portions, prepare six half-pint canning jars, and have lids and rings ready. Place mascarpone cream into a gallon-size zip top bag and snip off corner to make it easy to pipe into jars. (You will make 3 layers of mascarpone cream, 2 layers of dipped ladyfingers, and a layer of whipped cream on top.).
7. Pipe 1/4" mascarpone cream into bottom of jars. Quickly dunk ladyfinger halves into coffee mixture, and place 2 pieces side-by-side on top of the mascarpone layer. Pipe another layer of mascarpone on top of ladyfingers. Repeat the dunked ladyfingers layer, and top with another layer of mascarpone. Top with whipped cream, and smooth top with a small spatula. You should have enough ingredients to completely fill 6 jars. Place lids and rings on jars, and at this point you may freeze for future use, up to one month, or serve within 24 hours.
8. This may be built in a glass loaf pan instead of individual servings if desired. Prepare the same way, using whole ladyfingers instead of pieces.
9. Remove from freezer to refrigerator 1-3 hours before serving. Just before serving, remove lids, and dust tops with unsweetened cocoa. Garnish with a whole coffee bean.