Ingredients:

  • 1.5 cups strong brewed espresso or coffee, cooled
  • 2 tbsp granulated sugar
  • 2 tbsp dark rum or brandy
  • 8 oz mascarpone cheese, room temperature
  • 8 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 1.5 cups heavy whipping cream, chilled
  • 27 Savoiardi ladyfingers
  • 3 tbsp unsweetened cocoa powder

Instructions:

  1. Whisk the cooled espresso, 2 tablespoons of sugar, and alcohol in a shallow bowl until the sugar is completely dissolved. Note: Ensure coffee is cool so it doesn't melt the biscuits instantly.
  2. In a large bowl, beat the room temperature mascarpone and softened cream cheese together until smooth.
  3. Gradually add 0.5 cup sugar and vanilla to the cheese, mixing on medium speed until the mixture is velvety and lump free.
  4. In a separate bowl, whip the chilled heavy cream to stiff peaks. Note: Stop as soon as the peaks stand straight up; over whipping leads to butter.
  5. Gently fold the whipped cream into the cheese mixture using a spatula until uniform and airy.
  6. Quickly dip each ladyfinger into the coffee mixture - one second per side - and lay them side by-side in the bottom of a 9x9 inch baking dish. Note: Do not let them soak; a flash dip is all they need.
  7. Spread half of the mascarpone cream over the biscuits, smoothing it to the edges.
  8. Repeat with a second layer of dipped ladyfingers and top with the remaining cream.
  9. Cover the dish with plastic wrap and refrigerate for at least 6 hours.
  10. Just before serving, sift the cocoa powder over the top in a thick, even layer until the surface is completely dark and matte.