Ingredients:

  • 16 oz (450g) Mascarpone cheese
  • 1 cup (240ml) Heavy cream, chilled
  • ½ cup (100g) Granulated sugar
  • 1 teaspoon Vanilla extract
  • Pinch of salt
  • 1 ½ cups (360ml) Strong brewed coffee, cooled
  • ¼ cup (60ml) Coffee Liqueur (such as Kahlua or Tia Maria)
  • 1 (12 oz/340g) package Ladyfingers (Savoiardi biscuits)
  • Unsweetened Cocoa powder, for dusting

Instructions:

  1. In a large bowl, beat the mascarpone cheese until smooth. In a separate chilled bowl, whip the heavy cream with the sugar, vanilla extract, and salt until stiff peaks form. Gently fold the whipped cream into the mascarpone until just combined. Be careful not to overmix.
  2. In a shallow dish, combine the cooled coffee and coffee liqueur (if using).
  3. Dip each ladyfinger briefly into the coffee mixture (about 2-3 seconds per side). Arrange a single layer of soaked ladyfingers in the bottom of your serving dish.
  4. Spread half of the mascarpone cream evenly over the ladyfingers.
  5. Repeat the ladyfinger soaking and layering process with the remaining ladyfingers and cream.
  6. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  7. Before serving, dust the top generously with cocoa powder using a sieve or small strainer. Garnish with chocolate shavings or espresso beans, if desired.