Scale

16 oz mascarpone cheese

1 cup heavy cream

¾ cup powdered sugar

1 teaspoon vanilla extract

1 ½ cups brewed espresso or strong coffee, cooled

2 tablespoons cocoa powder (for dusting)

1 package ladyfinger cookies (savoiardi)

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1. Brew the espresso or coffee and allow it to cool completely.

2. In a bowl, whip the heavy cream to soft peaks.

3. In another bowl, beat mascarpone with powdered sugar and vanilla until smooth.

4. Gently fold the whipped cream into the mascarpone mixture until combined.

5. Quickly dip each ladyfinger into the cooled coffee — do not soak.

6. Arrange a layer of dipped ladyfingers at the bottom of your dish.

7. Spread half of the mascarpone cream mixture evenly over the ladyfingers.

8. Repeat with another layer of dipped ladyfingers.

9. Top with the remaining mascarpone mixture and smooth the surface.

10. Dust generously with cocoa powder.

11. Cover and refrigerate for at least 4 hours, ideally overnight.

Make this dessert a day ahead — the flavor improves as it chills.

Use cold espresso and dip ladyfingers quickly to prevent sogginess.

For individual servings, layer ingredients in glasses or jars.

Can be stored covered in the refrigerator for up to 3 days.