Ingredients

Instructions

1. 1

   Add heavy whipping cream to a mixing bowl and beat on medium speed, slowly adding sugar and vanilla. Continue beating until stiff peaks form.

2. 2

   Fold mascarpone cheese into the whipped cream mixture until fully combined. Set aside.

3. 3

   Add espresso and coffee liqueur (if using) to a shallow bowl.

4. 4

   Quickly dip each ladyfinger in the coffee mixture—do not soak—and arrange them in a single layer on the bottom of an 8×8-inch dish.

5. 5

   Spread half of the mascarpone mixture over the dipped ladyfingers.

6. 6

   Add a second layer of dipped ladyfingers on top.

7. 7

   Spread the remaining mascarpone mixture evenly over the top.

8. 8

   Generously dust the top with cocoa powder, using a fine-mesh strainer if desired.

9. 9

   Refrigerate for at least 3–4 hours, preferably overnight, before serving.

10. 10

    Store in the refrigerator for 2–3 days.