Ingredients
– 1 cup strong brewed coffee, cooled
– 2 tablespoons coffee liqueur (like Kahlúa)
– 8 ounces mascarpone cheese
– 1 cup heavy whipping cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 12 ladyfinger cookies
– Unsweetened cocoa powder, for dusting
– Dark chocolate shavings, for garnish (optional)
Equipment Needed
– Mixing bowls
– Electric mixer (or whisk, if you’re feeling adventurous)
– Measuring cups and spoons
– 4 to 6 small dessert cups or jars
– Spatula
– Sifter (for cocoa powder, optional)
Step-by-Step Instructions
To start, brew your coffee and let it cool completely. This is where I usually grab my favorite mug and take a few sips to enjoy the aroma as it fills my kitchen. In a shallow dish, combine the cooled coffee with the coffee liqueur. This mixture is the tantalizing base for soaking my ladyfingers—sipping it is tempting, but I always remind myself it’s key to the dessert! Next, in a separate mixing bowl, whip together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until it becomes light and fluffy. The texture should be similar to cloud-like cream—absolutely divine! (See the next page below to continue steps…)