Ingredients
Method
- Whip 100ml of heavy cream and set aside. In a bowl, mix mascarpone, 1 egg yolk, sugar, and vanilla until smooth.
- Beat 100ml of heavy cream separately and fold into the mascarpone mixture.
- In a separate bowl, whip 100g egg whites until stiff peaks form. Fold into the mascarpone mixture.
- Dip ladyfingers into cold brewed coffee and layer them in a serving dish. Spread half the mascarpone mixture over the layer.
- Repeat with another layer of soaked ladyfingers and the remaining mascarpone.
- Sprinkle cocoa powder on top and refrigerate for at least 4 hours.
Notes
Cover and refrigerate for 4–8 hours for best results.
Use non-flavored coffee or decaffeinated black coffee to avoid bitterness.
For a darker finish, add 10g cocoa powder to the top layer before chilling.
Use non-flavored coffee or decaffeinated black coffee to avoid bitterness.
For a darker finish, add 10g cocoa powder to the top layer before chilling.