Ingredients
Equipment
Method
- Beat the heavy whipping cream, sugar, and vanilla in a mixing bowl until stiff peaks form. This traps air to create a light, stable structure for the filling.
- Fold the room temperature mascarpone cheese gently into the whipped cream until combined. The mixture will look smooth and uniform without losing its fluffiness.
- Combine cold espresso and liqueur in a shallow bowl for easy dipping. Mixing these liquids ensures every biscuit absorbs an even balance of coffee and alcohol flavor.
- Dip each ladyfinger quickly into the coffee mixture and arrange a single layer in the 8x8'' pan. How long do I dip the ladyfingers? A quick 1-second dip per side is enough to flavor them without making them fall apart.
- Spread half the mascarpone mixture over the biscuits, repeat the ladyfinger layer, and top with the remaining cream. This creates distinct, visible layers when sliced.
- Dust the top generously with cocoa powder using a fine-mesh strainer. The dark cocoa contrasts beautifully with the white cream layer.
- Refrigerate the dish for at least 3-4 hours or overnight to set. The dessert will firm up, making it easy to cut neat squares.
- Slice into squares and serve cold directly from the refrigerator. You will see the defined layers hold their shape on the plate.
Nutrition
Notes
Dip the ladyfingers quickly to prevent them from becoming soggy; the texture should remain slightly firm. Use room temperature mascarpone to ensure the filling mixes smoothly without lumps.