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Ingredients
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Base Ingredients
Assembly Ingredients
Method
Preparation
- 1
Prepare the Coffee
Brew 1 cup of espresso coffee and set it aside to cool. If desired, add 2 tablespoons of coffee liqueur to the coffee for extra flavor.
- 2
Whip the Heavy Cream
In a mixing bowl, whip 1 cup of heavy cream until stiff peaks form. This may take about 4-5 minutes using an electric mixer.
- 3
Mix the Mascarpone
In another bowl, combine 1 cup of mascarpone cheese, 3 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract. Mix until smooth and well combined.
- 4
Fold in the Cream
Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Be careful not to deflate the whipped cream.
Assembly
- 5
Dip the Ladyfingers
Quickly dip each ladyfinger cookie into the cooled espresso coffee, ensuring they soak but do not become too soggy.
- 6
Layer the Ingredients
In a 9x9 inch dish, arrange a layer of soaked ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers.
- 7
Repeat the Layers
Add another layer of soaked ladyfingers on top of the mascarpone mixture, followed by the remaining mascarpone mixture.
- 8
Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, dust the top with 2 tablespoons of cocoa powder.