OMG, I will try the Classic Tiramisu. I haven't tried making tiramisu yet as I am scared it will not turn out well. Thanks for sharing the recipe Mama Mangia. Do you also have recipe for cupcakes, chocolate cupcakes maybe?
1 ¾ c. flour
1 ½ t. baking powder
¼ t. salt
½ c. (1 stick) butter, softened
¾ c. sugar
2 eggs
1/2 t. vanilla extract
½ c. milk
2 T. chocolate sprinkles
Chocolate Frosting
Additional sprinkles for topping
Preheat oven to 350* F. Line muffin cups. Whisk dry ingredients. Beat sugar and butter until light and smooth, 2 minutes. Add eggs, one at a time with extract. On low speed, beat in flour alternately with milk. Fold in sprinkles. Fill cups 1/3 c. each. Bake 20 to 25 minutes or until tests done. Cool. Frost. Sprinkle.
1 ½ t. baking powder
¼ t. salt
½ c. (1 stick) butter, softened
¾ c. sugar
2 eggs
1/2 t. vanilla extract
½ c. milk
2 T. chocolate sprinkles
Chocolate Frosting
Additional sprinkles for topping
Preheat oven to 350* F. Line muffin cups. Whisk dry ingredients. Beat sugar and butter until light and smooth, 2 minutes. Add eggs, one at a time with extract. On low speed, beat in flour alternately with milk. Fold in sprinkles. Fill cups 1/3 c. each. Bake 20 to 25 minutes or until tests done. Cool. Frost. Sprinkle.
I basically don't like ladyfinger much as I am bored of eating it cooked in a typical way. But after reading these recipes, I am surely gonna tell my mom to try it out. One never knows... I'll start liking this vegetable again. 
This is rich, luscious, creamy, deep chocolatey, and beautiful looking.
MEXICAN CHOCOLATE ICEBOX CAKE
"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."
INGREDIENTS:
60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)
DIRECTIONS:
Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.
Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
(Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.
Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Note: 3 hours is not long enough for the cake to set - I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)
Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - it's creamier).
Serves 12.
Bon Appetit
August 1999
MEXICAN CHOCOLATE ICEBOX CAKE
"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."
INGREDIENTS:
60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)
DIRECTIONS:
Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.
Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
(Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.
Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Note: 3 hours is not long enough for the cake to set - I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)
Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - it's creamier).
Serves 12.
Bon Appetit
August 1999