Scale

16 oz mascarpone cheese

1 cup heavy cream

¾ cup powdered sugar

1 teaspoon vanilla extract

1 ½ cups brewed strong coffee or espresso, cooled

1 package ladyfinger cookies (savoiardi)

2 tablespoons unsweetened cocoa powder (for dusting)

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

2. Whip heavy cream to soft peaks and set aside.

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

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

5. Quickly dip each ladyfinger into the cooled coffee — avoid soaking.

6. Layer dipped ladyfingers into a serving dish or individual glasses.

7. Spread half of the mascarpone cream mixture on top of the ladyfingers.

8. Repeat the layers once more.

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

10. Dust generously with cocoa powder.

11. Refrigerate for at least 4 hours, ideally overnight.

Make up to 2–3 days ahead — flavor improves as it chills.

Use individual cups for elegant presentation and portion control.

Don’t over-soak the ladyfingers — a quick dip keeps the texture perfect.

Pairs beautifully with citrus desserts or chocolate treats for variety.