- 1 lb. mascarpone cheese
- 3 tbsp. brandy or cognac
- 1/4 c. granulated sugar
- 1 c. heavy whipping cream
- 24 italian ladyfingers (the crispy kind)
- 1 c. espresso or VERY strong coffee (room temp)
- 1/4 c. cocoa powder
In a shallow dish, combine espresso and brandy. Set aside.
In a large mixing bowl combine the mascarpone cheese and sugar.
In a separate bowl whip the whipping cream until soft peaks form.
Gently fold mascarpone mixture into the whipped cream.
Dip 12 ladyfingers into your espresso mixture (about a 1 second soak on each side).
Place at the bottom of an 8x8 inch glass serving dish.
Spread half of the mascarpone mixture over the top of your soaked ladyfingers.
Repeat the process again with the remaining dozen of ladyfingers and other half of the mascarpone mixture.
To finish it off, dust the top with cocoa powder.
Cover and refrigerate AT LEAST 4 hours, preferably overnight.
If you're feeling super-fancy, a garnish of some fresh raspberries and a mint spring is lovely.