Servings: 9

Ingredients

  • Heavy whipping cream (1-1/2 cups)
  • Mascarpone cheese, room temperature (8 oz)
  • Granulated sugar (1/3 cup)
  • Vanilla extract (1 tsp)
  • Cold espresso (3/4 cup)
  • Coffee liqueur such as Kahlua (1-1/2 tbsp, optional)
  • Lady fingers (1 package, ~24 cookies / 7 oz)
  • Cocoa powder, for dusting

Directions

  1. Beat whipping cream on medium speed, gradually adding sugar and vanilla, until stiff peaks form.
  2. Fold in mascarpone until combined. Set aside.
  3. Pour espresso and liqueur into a shallow bowl.
  4. Quickly dip lady fingers on both sides, avoiding soaking, and arrange in a single layer in an 8x8" pan.
  5. Spread half the mascarpone mixture over the lady fingers.
  6. Add another layer of dipped lady fingers, then top with the remaining mascarpone cream.
  7. Dust generously with cocoa powder using a fine mesh strainer.
  8. Refrigerate at least 3-4 hours or overnight before serving.

Notes

  • The espresso and liqueur are halved from the original recipe (which calls for 1-1/2 cups espresso and 3 tbsp liqueur) for a less soaked, less boozy result. Dip fast and shallow so the liquid stretches across both layers.
  • Instead of coffee liqueur, dark rum, brandy, or marsala wine work well. It can also be omitted entirely.
  • Keeps refrigerated 2-3 days; flavor improves with time.
  • To freeze, assemble without the cocoa dusting, wrap tightly, and freeze up to 3 months. Thaw overnight in the refrigerator and dust with cocoa a few hours before serving.