Description
A sophisticated take on the Italian classic, featuring layers of espresso-dipped Savoiardi ladyfingers and a silky mascarpone-and-cream mousse. This recipe emphasizes structural integrity and a balanced sweetness for a perfect, sliceable dessert.
Ingredients
- 360 ml Heavy Whipping Cream (at least 36% fat, chilled)
- 225 g Mascarpone Cheese (room temperature)
- 67 g Granulated Sugar
- 5 ml Pure Vanilla Extract
- 360 ml Cold Espresso or strong cold brew
- 45 ml Coffee Liqueur (optional)
- 24 pieces Savoiardi Ladyfingers
- Dutch-processed Cocoa Powder
Instructions
- In a chilled bowl, whisk heavy whipping cream, granulated sugar, and vanilla extract until stiff peaks form.
- Briefly stir room-temperature mascarpone to smooth it out, then gently fold it into the whipped cream using a silicone spatula until uniform.
- In a shallow bowl, combine the cold espresso and optional coffee liqueur.
- Quickly dip each ladyfinger into the espresso mixture for no more than one second per side to moisten the exterior while keeping the center dry.
- Arrange a tight, single layer of dipped ladyfingers in the bottom of an 8×8-inch pan.
- Spread half of the mascarpone mixture evenly over the ladyfingers using an offset spatula.
- Create a second layer of dipped ladyfingers, then cover with the remaining mascarpone cream and smooth the surface.
- Generously dust the top with cocoa powder using a fine-mesh sieve.
- Refrigerate for at least 4 hours, though overnight is preferred, to allow the textures to set.
Notes
To ensure the most stable texture, ensure your mascarpone is truly at room temperature before mixing; otherwise, it will create tiny lumps in the chilled cream. For the cleanest presentation, prepare the cake a full 24 hours in advance to allow the espresso to fully permeate the ladyfingers without them becoming soggy.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian