- 2 tablespoons Folger's instant coffee crystals
- 1/2 cup hot water
- 24 ladyfingers, cut crosswise into quarters
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk, divided
- 1 (8 ounce) package Mascarpone or cream cheese, softened
- 2 cups whipping cream, divided
- 1 teaspoon vanilla extract
- 1 cup miniature semi-sweet chocolate chips
- Grated semi-sweet chocolate and/or strawberries, if desired
- Dissolve coffee crystals in hot water. Reserve 1 tablespoon for cheese mixture. Brush remaining dissolved coffee on cut sides of ladyfingers.
- In large bowl, beat 3/4 cup sweetened condensed milk and mascarpone on medium speed of electric mixer. Add 1 1/4 cups whipping cream, vanilla and reserved dissolved coffee. Beat until soft peaks form. Fold in 1/2 cup chocolate chips.
- Melt remaining chocolate chips with remaining sweetened condensed milk in small saucepan or in microwave on HIGH for 30 seconds, stirring until smooth. Using 8 tall dessert glasses or parfait glasses, layer mascarpone mixture, chocolate mixture and ladyfinger pieces, beginning and ending with mascarpone mixture. Cover and chill at least 4 hours.
- Beat remaining whipping cream on high speed of electric mixer until soft peaks form. Spoon on top of desserts just before serving. Garnish with grated chocolate and strawberries, if desired. Store covered in refrigerator.