Ingredients:
Brew strong coffee. Let it cool.
80-100g powdered sugar (adjust to taste).
2 packets of whipped cream stabilizer (16g total).
400ml heavy cream (33-36% fat content).
1 teaspoon of vanilla extract or vanilla sugar.
250g Ladyfingers (Savoiardi biscuits).
Unsweetened cocoa powder for dusting.
Instructions:
Prepare the Coffee: Start by brewing strong coffee and allow it to cool.
Make the Cream Mixture: In a large bowl, combine 500g of mascarpone cheese with 80-100g of powdered sugar (adjust according to your taste). Add 2 packets of whipped cream stabilizer to 400ml of heavy cream along with 1 teaspoon of vanilla extract or vanilla sugar. Beat until the mixture becomes smooth and thick.
Assemble the Cake:
Briefly dip each Ladyfinger into the cooled coffee, ensuring to soak them for just a few seconds so they absorb the coffee without becoming too soggy.
Cut the soaked Ladyfingers into 2-3 pieces, as needed, to fit the mold.
Arrange a layer of Ladyfingers at the bottom of a 19-20cm cake mold.
Spread a portion of the mascarpone cream mixture evenly over the Ladyfingers.
Layering: Repeat the process to create 3 layers of Ladyfingers and cream, finishing with a layer of cream on top.
Chill: Place the cake in the refrigerator for at least 2 hours to set.
Serve: Before serving, dust the top of the cake with unsweetened cocoa powder for a beautiful finish.
Notes:
The cake is best enjoyed chilled, making it a perfect make-ahead dessert for any occasion.
Adjust the sweetness of the cream mixture according to your preference by adding more or less powdered sugar.
Enjoy your meal!