Here is a simple no-bake Italian classic dessert; layered ladyfingers soaked in espresso and a thick mascarpone cream filling.
This makes one very full and heavy wine 🍷 glass that is very pretty 😍 but also very filling. Suggested serving size is a couple spoonfuls ... or to your heart's desire.🥄
INGREDIENTS
240ml of freshly brewed espresso
8-10 Savoiardi biscuits (Ladyfingers)
2 tablespoons of Bailey's (optional)
1 cup (240ml) 35% whipping cream, cold
1 cup (225g) Mascarpone, room temperature
2 tablespoons of powdered sugar
1 teaspoon vanilla extract
Cocoa powder for dusting
Crushed dark chocolate covered coffee beans (optional)
DIRECTIONS
Make the coffee syrup: mix hot coffee with the liqueur, pour into a bowl and set aside to cool.
Make the cream: in a large bowl, whip heavy cream, vanilla extract and sugar until stiff peaks form. You can also use a magic bullet for the whip cream :)
In a separate bowl beat mascarpone until soft. Gently fold whipped cream into the mascarpone. Transfer the cream to a piping bag and set aside.
Assemble: dip each ladyfinger in the coffee mixture, place into the bottom of the glass or jar. Break into pieces as needed so they fit in the cup/jar. Pipe a layer of cream, then break another dipped ladyfinger and arrange over the cream, pipe another layer of cream, arrange another layer of dipped cookies and pipe the last cream layer until the top of the cup/jar.
Cover and refrigerate for at least 4 hours or overnight.
Before serving dust with cocoa powder.
With love and lots of coffee this holiday season,
Mtl Latte Heart ❤️
xox