To make it easier to cut and serve these bars without smashing them, use the parchment paper ” handles” to lift them out of the pan before cutting.
Makes 24 servings ( one 7×11-inch dish)
Total time: 1 1/2 hours + chilling
FOR THE BASE, ARRANGE:
1pkg. ladyfingers (3 oz.)
1/4 cup sweet Marsala
WHISK:
1/2 cup cake flour
1 tbsp instant
espresso powder
1/4 tsp table salt
MELT:
4 oz. bittersweet bar chocolate, chopped
1 stick unsalted butter, softened (8 tbsp)
1 cup sugar
2 eggs
FOR THE MASCARPONE LAYER, BEAT:
1 pkg. mascarpone cheese, softened (8 oz)
1/4 cup sugar
1 tbsp sweet Marsala
1 egg
FOR THE CREAM LAYER, WHISK:
1 1/2 cups sour cream
2 tbsp sweet Marsala
1/4 cup sugar
1 1/2 oz bittersweet bar chocolate, grated
Preheat oven to 325*. Line a 7×11-inch baking dish with parchment paper.
For the base, arrange ladyfingers in a single layer in dish; brush with 1/4 cup Marsala.
Whisk together flour, espresso powder, and salt.
Melt chocolate in a large bowl in a microwave until smooth. Add butter and beat with a mixer on medium speed to combine, 1 minute. Beat in 1 cup sugar until fluffy, 3 minutes. Beat in 2 eggs, one at a time, until smooth.
Add flour mixture to chocolate mixture; beat just to combine, then spread over ladyfingers.
For the mascarpone, 1/4 cup sugar, 1 tbsp Marsala, and 1 egg with a mixer until smooth; spoon onto chocolate layer, spreading to cover.
Bake bars until top is set but center still jiggles, 35-40 minutes.
For the cream layer, whisk together sour cream, 2 tbsp Marsala, and 1/4 cup sugar; spread carefully over partially set mascarpone layer. Bake bars until sour cream mixture is set, 10-15 minutes more. Let bars cool to room temperature, then chill until cold.
Garnish bars with grated chocolate, then cut and serve.