How to make it

  • Whip the cream and confectioners' sugar until it forms soft peaks. Keep cold.
  • In a bowl, stir the mascarpone to soften it. Fold in the whipped cream until well blended.
  • Pour the espresso into a wide-bottom container. Dip the ladyfingers (flat side down) into the espresso. Place into serving container making single layer covering the bottom.
  • Spread approximately 1/3 of the mascarpone mixture over first layer of ladyfingers, smoothing evenly.
  • Repeat with remaining ladyfingers, making a second layer.
  • Smooth remaining mascarpone mixture over ladyfingers. Top with sifted cocoa or shaved chocolate.
  • Chill at least 4 hours before serving, overnight is ideal.

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    Reminds me of my trip to Italy.


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  • jo_jo_ba 10 years ago
    Quick question, what do you reccomend as a vessel for this?
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