How to make it

  • In a small bowl combine the instant coffee and
  • granulated sugar. Bring the water to a boil and pour it over the coffee mixture, stirring. Set aside and let cool to room temperature.
  • Place about half of the ladyfingers/sponge cake on the bottom of a 9- or 10-inch square or round serving dish.
  • Using a tablespoon, drizzle half of the coffee mixture evenly over the ladyfingers/sponge cake in the serving dish. Set aside.
  • In a bowl, combine the cream, confectioner’s sugar, and vanilla. With a whisk or an electric mixer, whip the mixture until it forms soft peaks. Refrigerate for at least 1 hour.
  • In another bowl, combine the mascarpone and sour cream. Using a wooden spoon, stir the mixture until smooth.
  • Fold half of the whipped cream mixture into the cheese and sour cream mixture until well blended. Then fold in the rest, being sure not to over mix.
  • Using a metal spatula or spoon, spread half of the mixture over the ladyfingers, and place another layer of ladyfingers, curved side down, over it.
  • Drizzle the ladyfingers/sponge cake with the remaining coffee and cover them with the other half of the cream mixture. Using a sieve, sprinkle the cocoa powder evenly over the top.
  • Refrigerate for 2 hours before cutting into pieces to serve.

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