Make the espresso coffee and let it cool for a few minutes. Set aside while you are making the mascarpone cream.
Into a big mixing bowl, add the heavy cream and the sugar and mix with an electric hand mixer until stiff peaks form. (dont overbeat the mixture so you dont create butter)
Add the mascarpone cheese (which in in room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
Transfer the mixture into a piping bag. We didn't use a piping tip, we simply cut a large but not too large hole in the tip of the bag.
Start to pipe the mascarpone cream into the glass, break ladyfingers into 3 pieces and dip them in the coffee mixture, and top the layer of cream with the dipped ladyfingers.
Repeat with another layer of cream, and another layer or ladyfingers, and finish with another layer of cream.
Cover the glasses/jars with lids or a plastic wrap and place it in the fridge to chill for at least 3 hours.
s with cocoa powder, serve, and enjoy!
Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
Use high-fat mascarpone cheese. Using full-fat cream mascarpone ensures you that your dessert will be stable.
Let your dessert chill in the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious dessert right away, but you have to let it chill and soak up the flavors. We like to let it sit in the fridge overnight.
Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Make sure that you make this dessert with the best quality ingredients that you can find and afford. The quality of the ingredients is what makes this dessert delish.