Ingredients:

  • 1 cup (240ml) strong brewed espresso, cooled
  • 2 tablespoons (30ml) coffee liqueur (such as Kahlua or Tia Maria) – Optional
  • 8 ounces (225g) mascarpone cheese, room temperature
  • 1 cup (240ml) heavy cream, cold
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 (7-ounce/200g) package ladyfingers (savoiardi biscuits)
  • 2 tablespoons (30ml) unsweetened cocoa powder, for dusting

Instructions:

  1. In a shallow dish, combine the cooled espresso and coffee liqueur (if using).
  2. In a large bowl, beat the mascarpone cheese, heavy cream, sugar, and vanilla extract with an electric mixer until smooth and stiff peaks form. Be careful not to over-beat.
  3. Quickly dip each ladyfinger into the coffee mixture, turning to coat both sides. Don't soak them for too long, or they'll become soggy.
  4. In each serving cup, layer a few coffee-soaked ladyfingers on the bottom. Top with a layer of the mascarpone cream.
  5. Repeat the layers of ladyfingers and mascarpone cream, ending with a layer of mascarpone cream on top.
  6. Cover the cups with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, dust the tops generously with cocoa powder using a sifter or fine-mesh sieve.