Ingredients
– 200–250 g ladyfinger biscuits or sponge cake
– 1 cup strong brewed coffee, cooled
– 1–2 tbsp sugar
– 200 g mascarpone cheese
– 200 ml chilled whipping cream
– 3–4 tbsp powdered sugar
– 1 tsp vanilla extract
– Cocoa powder, for dusting
Make the coffee: Brew strong coffee, mix in sugar, and let it cool completely
Prepare the cream: Whip chilled cream with powdered sugar and vanilla until soft peaks form.
Quickly dip each ladyfinger into the cooled coffee—don't soak them, or they'll become mushy.
Place a layer of dipped biscuits in a dish. Spread half of the mascarpone mixture over them. Add another layer of coffee-dipped biscuits, followed by the remaining cream
Cover and refrigerate for at least 6 hours, preferably overnight. Dust generously with unsweetened cocoa powder just before serving