Description
A traditional no-bake Italian dessert made with espresso-dipped ladyfingers, rich mascarpone cream, and a dusting of cocoa powder for a perfectly balanced flavor.
Ingredients
Scale
- 1 ½ cups brewed espresso (cooled)
- 2 tbsp honey or maple syrup (optional, for sweetness)
- 24 ladyfinger biscuits
- 3 egg yolks
- ½ cup granulated sugar
- 8 oz mascarpone cheese (room temp)
- 1 cup heavy cream
- 2 tbsp unsweetened cocoa powder (for dusting)
Instructions
- Brew espresso, let it cool, and mix in honey or maple syrup if desired.
- In a bowl, whisk egg yolks and sugar until pale and creamy. Fold in mascarpone until smooth.
- In another bowl, beat heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
- Quickly dip ladyfingers in the cooled espresso and arrange a single layer in a dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone.
- Cover and refrigerate for at least 4 hours (overnight is best).
- Before serving, dust with cocoa powder and enjoy!
Notes
- Don’t oversoak the ladyfingers to prevent sogginess.
- Chill overnight for the best flavor and texture.
- For a twist, add a splash of coffee liqueur to the espresso.
- Prep Time: 20 minutes
- Cook Time: No cooking required
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian