Ingredients:

  • 1.5 cups strong brewed espresso or coffee, cooled
  • 2 tbsp dark rum or coffee liqueur
  • 8 oz mascarpone cheese, slightly softened
  • 1 cup heavy whipping cream, chilled
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 24 ladyfingers (Savoiardi)
  • 2 tbsp unsweetened cocoa powder

Instructions:

  1. Combine the cooled espresso and optional liqueur in a shallow bowl.
  2. In a large bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  3. In a separate bowl, briefly stir the softened mascarpone to loosen it, then gently fold the whipped cream into the mascarpone using a spatula until the mixture is smooth and uniform.
  4. Quickly dip each ladyfinger into the coffee (about 1 second per side) and arrange them in a single layer at the bottom of a 9x9 inch baking dish.
  5. Spread half of the mascarpone mixture over the biscuits, smoothing it with a spatula.
  6. Repeat with a second layer of dipped ladyfingers and top with the remaining cream.
  7. Cover the dish with plastic wrap and refrigerate for at least 6 hours.
  8. Just before serving, use a sifter to dust cocoa powder evenly across the top.