Ingredients
- 1 cup strong brewed espresso or coffee (cooled)
- 16–18 ladyfinger biscuits
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/2 cup sweetened condensed milk (or 1/4 cup sugar if preferred)
- 1 tsp vanilla extract
- 2 tbsp coffee liqueur (optional)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional)
Instructions
- Brew & Cool: Start by brewing 1 cup of strong espresso or coffee and let it cool to room temperature.
- Layer Base: Briefly dip ladyfingers in coffee and layer them in a serving dish or container.
- Blend Cream Mixture:
In a blender, combine mascarpone cheese, heavy cream, sweetened condensed milk (or sugar), vanilla extract, and coffee liqueur. Blend until smooth and fluffy. - Assemble:
- Pour a layer of the creamy mixture over the dipped ladyfingers.
- Add another layer of coffee-dipped ladyfingers.
- Top with the remaining cream mixture.
- Chill:
Cover and refrigerate for at least 3–4 hours (or overnight) to set and enhance flavors. - Finish:
Before serving, generously dust the top with unsweetened cocoa powder and add chocolate shavings if desired.
Let me know if you’d like a no-egg or vegan version too!