2 cups strong brewed coffee or espresso – cooled at room temperature
1 package ladyfingers – savoiardi about 26 pieces
2 tbsp.(30ml) coffee liquor or dark rum or brandy ( optional)
2 teaspoons vanilla extract
1 cup heavy whipping cream, cold
3/4 cup powdered sugar
12 ounce mascarpone cheese, cold
2 tablespoons cocoa powder, for dusting
1 tablespoon instant coffee powder for dusting
Make the espresso ahead of time and have it cooled down to room temperature. ( do this couple of hours ahead of time)
Using the electric hand mixer, beat the whipping cream until stiff peaks form.
Use a spatula and mix the mascarpone and sugar until combined. Add in the whipped cream. Use the electric mixer to beat the cream mixture again until smooth, airy and fluffy.
Lightly dip each ladyfinger into the coffee mixture. ( Do not soak too long )
Line a glass baking dish with a layer of dipped cookies.
Spread half of the cream mixture over the cookies.
Repeat another layer with cookies and cream.Cover the baking sheet with plastic clings wrap. Chill in the refrigerator for a minimum of 4-6 hours, preferably overnight.
Before serving, dust the entire sheet with cocoa powder and instant coffee powder. Serve cold. Bon Appetit!
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