Ingredients:

  • 1.5 cups strong espresso, chilled
  • 2 tbsp dark rum
  • 1 tbsp granulated sugar
  • 16 oz mascarpone cheese, cold
  • 1.5 cups heavy whipping cream, minimum 36% fat
  • 0.5 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 7 oz Savoiardi ladyfingers
  • 3 tbsp unsweetened cocoa powder

Instructions:

  1. In a shallow bowl, whisk together the chilled espresso, granulated sugar, and dark rum until the sugar is fully dissolved.
  2. In a large chilled mixing bowl, combine the cold mascarpone, heavy whipping cream, sifted powdered sugar, and vanilla extract.
  3. Using a handheld electric mixer, whip the mixture on medium-high speed until stiff peaks form and the texture is thick and architectural.
  4. Quickly dip each ladyfinger into the espresso mixture for no more than 1-2 seconds per side to prevent sogginess. Arrange them in a single layer at the bottom of a 9x9 inch baking dish.
  5. Spread half of the mascarpone cream over the ladyfinger layer, smoothing the top with a spatula.
  6. Repeat with a second layer of dipped ladyfingers, followed by the remaining mascarpone cream.
  7. Using a fine-mesh sieve, dust the top layer generously with cocoa powder.
  8. Refrigerate the dish for at least 4 hours (or overnight) to allow the fat-matrix to stabilize and the flavors to meld.