Ingredients

• 3/4 cup semi-sweet chocolate chips
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
• 3/4 cup strong brewed Millstone® Colombian Supremo Ground Coffee, divided *
• 1 (3 oz.) package (24) ladyfingers, cut crosswise into quarters
• 1 (8 oz.) container mascarpone or cream cheese, softened
• 1 1/2 cups heavy cream, divided
• 1/2 teaspoon vanilla extract
• Grated semi-sweet chocolate and strawberries

Directions

1. COMBINE chocolate chips, 1/2 cup sweetened condensed milk and 1/4 cup coffee in small microwave-safe bowl. Microwave on HIGH 45 to 60 seconds or until warm. Stir until chocolate is melted and mixture is smooth. Cool.
2. PLACE ladyfinger pieces in medium bowl. Drizzle evenly with 1/4 cup coffee, 1 tablespoon at a time, tossing with fork after each addition. Beat mascarpone cheese, remaining 1/4 cup coffee and remaining sweetened condensed milk in large bowl with electric mixer. Add 1 cup cream and vanilla; beat until soft peaks form.
3. SPOON one-third of mascarpone mixture into 8 parfait glasses. Layer half of chocolate mixture and half of ladyfinger pieces on top of mascarpone layers. Repeat mascarpone, chocolate and ladyfinger layers. Top with remaining mascarpone mixture.
4. CHILL, covered, at least 2 hours. Beat remaining 1/2 cup cream in small bowl with electric mixer until stiff peaks form. Spoon a dollop of whipped cream onto each parfait. Garnish with grated chocolate and strawberries, if desired.
5. *To make strong brewed coffee: Measure 1/4 cup Millstone® Colombian Supremo Coffee for each 1 1/2 cups water. Brew as directed.