Ingredients:

  • 1 cup (240ml) strong brewed espresso
  • 2 tbsp (30ml) coffee liqueur
  • 1 tbsp (12g) granulated sugar
  • 8 oz (225g) mascarpone cheese
  • 1 cup (240ml) heavy whipping cream
  • 0.5 cup (60g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 13 Savoiardi (Italian Ladyfingers)
  • 2 tbsp (15g) high-quality unsweetened cocoa powder

Instructions:

  1. In a shallow bowl, combine the room-temperature espresso, granulated sugar, and coffee liqueur. Stir until the sugar is fully dissolved and set aside.
  2. In a large mixing bowl, beat the softened mascarpone, powdered sugar, and vanilla extract on low speed until smooth and creamy.
  3. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture in three separate batches to maintain aeration.
  4. Break the ladyfingers into pieces that fit your 4oz serving cups. Quickly dip each piece into the espresso mixture for exactly two seconds per side to avoid sogginess.
  5. Layer the soaked ladyfingers at the bottom of each cup, followed by a layer of the mascarpone mousse. Repeat the layers once more, finishing with a smooth cream top.
  6. Sift a light layer of cocoa powder over the top. Refrigerate for at least 4 hours to allow the structure to set. Dust with a final layer of fresh cocoa powder immediately before serving.