Ingredients
Equipment
Method
Step‑By‑Step Instructions
- Whip the Cream: In a large mixing bowl, pour in 1 cup of cold heavy whipping cream. Beat on medium speed until soft peaks form, about 3-4 minutes.
- Sweeten the Mixture: Sift in 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract to the whipped cream. Fold gently until well combined.
- Add Mascarpone: Incorporate 1 cup of room-temperature mascarpone cheese into the whipped cream mixture until stiff peaks form, 2-3 minutes.
- Prepare the Coffee: Brew 1 cup of strong coffee or espresso and allow it to cool slightly. Pour into a shallow dish.
- Dip the Ladyfingers: Briefly dip 20-24 ladyfingers into the coffee for 3-5 seconds and lay in a single layer in an 8x8-inch pan.
- Layer the Cream: Spread half of the mascarpone cream mixture over the ladyfingers.
- Repeat the Layers: Add another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
- Chill and Set: Cover and refrigerate for at least 3-4 hours or overnight.
- Dust with Cocoa: Before serving, dust generously with unsweetened cocoa powder.
Nutrition
Notes
For best results, chill overnight and dust cocoa powder just before serving.
