1 tablespoon unsweetened cocoa powder Dutch processed
1 teaspoon light corn syrup
2 teaspoons hot water
1 teaspoon Marsala wine
4 teaspoons Grand Marnier
cup strong brewed coffee
cup nonfat liquid egg substitute
2 tablespoons confectioner's sugar
Break the ladyfingers in half and place them on a plate. Drizzle them with the coffee and the remaining 2 tsp Grand Marnier.
Place half a ladyfinger on the bottom of each of four wide-mouthed Champagne glasses. Layer about 8 teaspoons of the filling over the ladyfinger half, then 2 more ladyfinger halves, and finally about 8 more teaspoons of filling. Cover the boats with plastic wrap and chill for 2-3 hours before serving.
Makes 4 servings.