Description
Indulge in a classic Italian-inspired dessert that layers coffee-soaked ladyfingers with a rich, velvety mascarpone cream. This no-bake cake is an effortless yet sophisticated treat that develops a perfect cake-like texture after chilling overnight in the refrigerator.
Ingredients
- 1.5 cups heavy whipping cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cold espresso
- 2 tablespoons coffee liqueur (optional)
- 1 package ladyfinger biscuits
- 2 tablespoons unsweetened cocoa powder
Instructions
- In a large mixing bowl, beat the heavy whipping cream on medium speed until it begins to thicken, then gradually add the sugar and vanilla extract, continuing to whip until stiff peaks form.
- Using a spatula, gently fold the room-temperature mascarpone cheese into the whipped cream until the mixture is smooth and combined, taking care not to deflate the cream.
- Combine the cold espresso and coffee liqueur in a shallow bowl for easy dipping.
- Quickly dip each ladyfinger into the coffee mixture for about one second per side and arrange them in a single, tight layer in the bottom of an 8×8-inch baking pan.
- Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers, then repeat with a second layer of dipped ladyfingers and the remaining cream.
- Dust the top generously with cocoa powder using a fine-mesh strainer, then cover and refrigerate for at least 4 hours or overnight before serving.
Notes
To ensure the best texture, allow the cake to rest in the refrigerator for the full recommended time so the ladyfingers can soften into a cake-like consistency. For beautiful, clean slices, use a sharp knife and wipe it clean with a warm, damp cloth between every cut to prevent the cream from smearing.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American