Ingredients:

  • 1 cup (240g) mascarpone cheese
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) strong brewed espresso, cooled to room temperature
  • 12-14 ladyfingers (savoiardi biscuits)
  • Unsweetened cocoa powder, for dusting
  • Additional espresso or strong coffee for pouring over the finished dessert

Instructions:

  1. In a mixing bowl, combine mascarpone cheese, heavy cream, sugar, and vanilla extract. Whisk until smooth and creamy; set aside.
  2. Prepare the brewed espresso and allow it to cool to room temperature.
  3. Dip each ladyfinger quickly into the cooled espresso, ensuring they are soaked but not soggy.
  4. Layer half of the soaked ladyfingers in the bottom of the serving dish.
  5. Spread half of the mascarpone mixture over the ladyfingers evenly.
  6. Repeat layering with the remaining ladyfingers and mascarpone mixture.
  7. Cover the dish with plastic wrap and chill in the refrigerator for at least 2 hours.
  8. Just before serving, dust the top with cocoa powder.
  9. Serve with a shot of hot espresso poured over each portion for the affogato effect.