Description
A rich, no-bake Italian-style cake featuring layers of espresso-soaked ladyfingers and whipped mascarpone cream.
Ingredients
Scale
- 24 ladyfingers
- 500g mascarpone cheese
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1.5 cups strong brewed espresso, cooled
- 2 tbsp cocoa powder
Instructions
- Brew espresso and let it cool completely.
- Whip heavy cream until stiff peaks form.
- Fold in mascarpone and sugar until smooth.
- Briefly dip ladyfingers in espresso and line the bottom of a pan.
- Spread half the mascarpone mixture over the biscuits.
- Add a second layer of dipped ladyfingers.
- Top with the remaining mascarpone cream.
- Dust with cocoa powder and refrigerate for 6+ hours.