Description
A deconstructed, no-bake version of the classic Italian dessert. Layers of coffee-soaked ladyfingers and a rich, creamy mascarpone filling make this a stunning and simple crowd-pleaser.
Ingredients
Scale
For the Crust:
- 24–30 ladyfinger cookies (savoiardi)
- 1 1/2 cups strong brewed coffee or espresso, cooled
- 1/4 cup coffee liqueur (optional)
- 16 oz (2 cups) mascarpone cheese, room temperature
- 1 cup heavy whipping cream, cold
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings, for garnish
Instructions
1. Prepare the Crust:
- In a shallow bowl, combine the cooled coffee and coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture and arrange a single layer in the bottom of a trifle bowl or large serving glass bowl.
- In a large bowl, use an electric mixer to beat the heavy cream, sugar, and vanilla until stiff peaks form. In another bowl, whisk the mascarpone until smooth. Gently fold the whipped cream into the mascarpone until fully combined and no streaks remain.
- Spoon half of the mascarpone cream mixture over the layer of ladyfingers and spread it into an even layer. Dust generously with cocoa powder.
- Repeat the layers: another layer of coffee-dipped ladyfingers, the remaining mascarpone cream, and another dusting of cocoa powder. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Just before serving, garnish with dark chocolate shavings. Scoop and serve chilled.
Notes
You can customize the seasonings to taste.