2 tablespoons instant coffee crystals
1/2 cup hot water
2 (3-ounce) packages ladyfingers (24), cut crosswise into quarters
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk), divided
8 ounces mascarpone or cream cheese, softened
2 cups (1 pint) whipping cream
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semi-sweet chocolate chips
Grated semi-sweet chocolate and strawberries (optional)
Dissolve coffee crystals in water; set aside 1 tablespoon of the coffee mixture. Brush remaining coffee mixture on cut sides of ladyfingers; set aside.
With mixer, gradually beat 3/4 cup of Eagle Brand® into mascarpone in large bowl. Add 1 1/4 cups whipping cream, vanilla and reserved coffee mixture; beat until soft peaks form. Fold in half of the chips.
In small saucepan, melt remaining chips with remaining Eagle Brand®.
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.
To serve, with mixer beat remaining whipping cream until soft peaks form. Spoon whipped cream over layered dessert. Garnish with grated chocolate and strawberries if desired. Store leftovers covered in refrigerator.