Ingredients:

  • 1 ½ cups Strong Brewed Espresso or Coffee (cooled)
  • 3 Tbsp Coffee Liqueur or Dark Rum (optional)
  • 1 Tbsp Granulated Sugar
  • 24–30 ladyfingers (Savoiardi Biscuits)
  • 16 oz Mascarpone Cheese (full-fat, slightly softened)
  • 1 ½ cups Heavy Whipping Cream (very cold)
  • ½ cup Powdered Sugar (sifted)
  • 1 tsp Vanilla Extract
  • 2 Tbsp Unsweetened Cocoa Powder (for finishing)

Instructions:

  1. In a shallow dish, whisk together the cooled espresso, liqueur/rum (if using), and granulated sugar until the sugar is dissolved. Set aside.
  2. In a chilled, clean bowl, use an electric mixer to whisk the cold heavy cream until stiff peaks form. Set aside.
  3. In a separate bowl, briefly whisk the slightly softened mascarpone cheese, sifted powdered sugar, and vanilla extract until smooth and creamy.
  4. Gently fold the whipped cream into the mascarpone mixture in three additions using a spatula. Fold until just combined and streak-free, maintaining as much air as possible.
  5. Take one ladyfinger at a time and quickly dip both sides into the coffee mixture (no longer than 1-2 seconds per side). Do not soak. Lay the soaked ladyfingers in a single, even layer on the bottom of your prepared dish, breaking them to fit snugly if necessary.
  6. Spread half of the mascarpone cream evenly over the first layer of ladyfingers.
  7. Repeat the dipping process and lay the second layer of ladyfingers perpendicular to the first layer (this helps with stability when serving).
  8. Top with the remaining mascarpone cream, spreading it smooth across the top. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally, overnight.
  9. Just before serving, remove the plastic wrap. Sift a generous layer of unsweetened cocoa powder evenly over the top using a fine-mesh sieve. Slice and serve immediately.