Ingredients
- Mascarpone Cream
- 16 oz (450 g) mascarpone cheese, cold
- 1 cup heavy cream, cold
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- Layers
- 1½ cups strong brewed espresso or coffee, cooled
- 2 tbsp coffee liqueur (optional)
- 24–30 ladyfinger cookies (savoiardi)
- Topping
- Unsweetened cocoa powder
Instructions
- In a bowl, whip heavy cream until stiff peaks form. Set aside.
- In another bowl, whisk mascarpone, powdered sugar, and vanilla until smooth.
- Gently fold whipped cream into mascarpone mixture until light and fluffy.
- Combine espresso and coffee liqueur in a shallow dish.
- Quickly dip each ladyfinger into coffee (do not soak).
- Arrange a layer of dipped ladyfingers in a serving dish.
- Spread half of the mascarpone cream over the cookies.
- Repeat with another layer of ladyfingers and remaining cream.
- Cover and refrigerate for at least 4 hours (overnight is best).
- Dust generously with cocoa powder before serving.
Notes
- Use cold mascarpone for best texture.
- Don’t over-soak ladyfingers—they should stay firm.
- Chill overnight for deeper flavor and clean slices.
- Store covered in the refrigerator for up to 3 days.