This traditional Italian dessert consists of coffee soaked ladyfingers layered with a whipped cream and mascarpone cheese mixture, and a dusting of cocoa powder. Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.
Recipe by: Zeke Gluckman
Cook Times
Active Prep30
Hands-On Cook0
Hands-Off Cook60
Passive0
Total Time1 hourhour30 minutesminutes
Recipe Serving Size8
Cooking Tools Required
8x8 inch nonstick baking pan, Electric Hand Mixer, Mixing bowls, Mixing spoon, Plastic food wrap, Spatula
Ingredients
2cupstrong brewed coffee cooled
1/2 cupgranulated sugardivided
7ounce ladyfinger biscuit
8ounceMascarpone cheese
2cupheavy whipping cream
1teaspoonpure vanilla extract
1/4cup unsweetened cocoa powder
1/4cuprum or coffee liqueuroptional
Instructions
Brew coffee and pour into a 2 cup measuring cup. Sweeten with 3 tablespoons of the sugar.
Whip heavy cream with vanilla and the remaining sugar, until stiff peaks form.
Fold in the mascarpone cheese.
Spread a small amount of the whipped cream/cheese mixture on the bottom of baking dish.
Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.
Dunk the biscuits one at a time in the coffee then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits. You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely.
Place in the refrigerator for 60 minutes. To serve, cut into 8 squares, lifting each piece out carefully with a thin spatula.
Reheating Instructions
Cover and store in the refrigerator. Serve chilled; plate, then dust with additional cocoa powder if desired.