Ingredients
Method
- In a large bowl, beat the mascarpone cheese until smooth and creamy.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the mascarpone until fully combined and fluffy.
- Pour the cooled coffee into a shallow dish. Quickly dip the ladyfinger pieces into the coffee, being careful not to oversoak them.
- Place a layer of coffee-soaked ladyfingers into the bottom of each dessert cup.
- Spoon a layer of mascarpone cream over the cookies.
- Repeat the layers until the cups are filled, ending with a layer of cream on top.
- Cover and refrigerate for at least 4 hours or overnight.
- Just before serving, dust the tops with cocoa powder and garnish with chocolate shavings if desired.
Notes
For a stronger coffee flavor, use espresso instead of brewed coffee.
Do not soak the ladyfingers for more than a second or two or they may become too soft.
These dessert cups can be prepared up to 24 hours in advance.
For a fun twist, add a layer of finely chopped chocolate between the cream and cookie layers.
Store covered in the refrigerator for up to 3 days.
Do not soak the ladyfingers for more than a second or two or they may become too soft.
These dessert cups can be prepared up to 24 hours in advance.
For a fun twist, add a layer of finely chopped chocolate between the cream and cookie layers.
Store covered in the refrigerator for up to 3 days.