Mocha, Chocalata, Yaya

1. Place chocolate in a double-boiler and melt it over low heat. Remove from heat.
2. In a medium bowl, combine liqueur and ½ cup of coffee. Set aside.
3. Beat heavy cream with the powdered sugar until it forms soft peaks.
4. Transfer half of the cream to a clean bowl and mix it with remaining coffee.
5. Using a spatula, fold in the cooled chocolate with the remaining half of freshly whipped cream.
6. Line a 1-pound loaf pan with plastic wrap.
7. Lightly dip 8 lady fingers into the coffee and liqueur mixture. Work in batches if necessary. Arrange cookies on the bottom of the pan.
8. Spread the coffee flavored cream over the layer of lady fingers. Cover it with another layer of lady fingers dipped in coffee and liqueur mixture.
9. Then, spread the chocolate flavored cream over that layer of lady fingers and top it with a final layer of dipped cookies. Chill for 8 hours or overnight.
10. Turn the “cake” onto a large serving plate, remove plastic wrap, cut it into slices and serve it.

It pairs very well with fresh berries, including raspberries and strawberries.