Ingredients
– 2 cups fresh raspberries
– 8 ounces mascarpone cheese
– 1 cup heavy whipping cream
– 1/2 cup powdered sugar
– 1 cup strong brewed coffee, cooled
– 1/4 cup coffee liqueur (optional)
– 24 ladyfinger cookies
– Cocoa powder for dusting
– Mint leaves for garnish (optional)
Equipment Needed
– Mixing bowls
– Electric mixer (or whisk)
– 9×9 inch baking dish
– Rubber spatula
– Small saucepan (for brewing coffee)
– Sieve for dusting cocoa powder
Step-by-Step Instructions
First, start by preparing the coffee. Brew a strong cup of coffee and let it cool to room temperature. If you’d like that extra depth, mix in the coffee liqueur. Meanwhile, in a mixing bowl, combine the mascarpone cheese and powdered sugar, beating until smooth. In another bowl, whip the heavy cream until stiff peaks form, and then gently fold the whipped cream into the mascarpone mixture. This is where the magic happens; it becomes creamy and airy. (See the next page below to continue steps…)