Ingredients
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1 cup (225 g) mascarpone cheese, chilled
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1 cup (240 ml) heavy cream, cold
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1/3 cup (65 g) granulated sugar
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1 teaspoon pure vanilla extract
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1 cup (240 ml) strong brewed espresso or coffee, cooled
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12–14 ladyfingers (savoiardi biscuits)
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2 tablespoons unsweetened cocoa powder, for dusting
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Chocolate shavings or curls, for garnish (optional)
Instructions
1. In a mixing bowl, beat mascarpone, heavy cream, sugar, and vanilla until thick and fluffy.
2. Quickly dip ladyfingers into the cooled espresso (don’t oversoak).
3. Place one or two soaked ladyfingers into the bottom of each glass cup.
4. Spoon a layer of the mascarpone mixture over the ladyfingers.
5. Repeat layering once more with dipped ladyfingers and mascarpone cream.
6. Smooth the tops and refrigerate the cups for at least 4 hours or overnight.
7. Before serving, dust each cup with cocoa powder and top with chocolate shavings.
Notes
Don’t soak the ladyfingers too long in espresso—they’ll fall apart.
You can substitute decaf espresso or use a coffee-flavored extract if needed.
For dairy-free, use coconut cream and dairy-free mascarpone alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 18g
- Sodium: 60mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg