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.