Kahlua Soaked Ladyfingers Recipe
Mascarpone cream, Smirnoff vanilla vodka, chilled espresso, chocolate sauce, Baileys, Kahlua & espresso beans, cocoa powder
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Ingredients
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Ladyfingers & Soaking Mixture
Mascarpone Vanilla Cream
Chocolate Sauce & Garnish
Optional Finishing Sprinkle
Method
Ladyfingers & Soaking Mixture
Brew and chill espresso
Brew 1 cup strong espresso and let it cool to room temperature, then chill in the refrigerator for 10–15 minutes until cold.
Mix soaking liquid
In a shallow bowl combine the chilled espresso, 1 tablespoon Kahlúa, 1 tablespoon Baileys, and 2 tablespoons Smirnoff Vanilla Vodka. Stir gently to combine.
Soak ladyfingers
Working quickly, dip each ladyfinger into the soaking mixture for 1–2 seconds per side — they should be moist but not collapsing. Arrange dipped ladyfingers in a single layer in a 9x5 inch dish or in individual serving glasses as desired.
Mascarpone Vanilla Cream
Prepare cream
In a medium bowl whisk together 8 oz room-temperature mascarpone, 3 oz cold heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon Baileys (if using). Start by whisking mascarpone to loosen, then gradually incorporate cold cream until mixture is smooth and holds soft peaks. Do not overwhip or it will become grainy.
Chill cream briefly
Place the finished mascarpone cream in the refrigerator for 10 minutes while you finish assembling so it firms slightly but remains spreadable.
Assembly & Garnish
Layering
Spoon or pipe about one-third of the mascarpone cream over the first layer of soaked ladyfingers, smoothing lightly. Drizzle roughly 1 tablespoon of the chocolate sauce over the cream. Add a second layer of soaked ladyfingers (6–8 pieces depending on dish size), then repeat with another third of the cream and another tablespoon of chocolate sauce. Finish with remaining ladyfingers on top if using a multi-layer assembly, or place remaining cream on top and smooth.
Final touches
Drizzle the remaining chocolate sauce over the top layer of cream. Dust the top lightly with 2 teaspoons unsweetened cocoa powder using a fine sieve. Scatter 8 espresso beans and optional flaked dark chocolate over the top. If you prefer a lighter look, dust with 1 teaspoon confectioners' sugar.
Chill to set
Cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably 4–6 hours, to let flavors meld and ladyfingers soften. For best texture and flavor, chill overnight.
Serve
Serve chilled. If assembled in a large dish, slice into portions. If in individual glasses, serve as-is. Optionally offer extra Kahlúa or espresso on the side for guests.