Ingredients
Scale
- 1 ½ cups heavy whipping cream
- 8 oz mascarpone cheese, softened
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 ½ cups brewed espresso, cooled
- 24 ladyfinger biscuits
- 2 tbsp unsweetened cocoa powder
- 1 oz dark chocolate, grated
Instructions
- In a mixing bowl, whisk heavy cream until soft peaks form.
- Add mascarpone, sugar, and vanilla extract, then gently fold until smooth.
- Dip each ladyfinger into the cooled espresso for 1-2 seconds (don’t soak).
- Arrange a layer of dipped ladyfingers in a serving dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat with another layer of espresso-dipped ladyfingers and mascarpone.
- Sift cocoa powder evenly on top and sprinkle with grated dark chocolate.
- Refrigerate for at least 4 hours or overnight for best results.
- Slice, serve, and enjoy!
- Prep Time: 20 mins
- Chill Time: 4 hours
Nutrition
- Serving Size: 1
- Calories: 320