<\/a>500g mascarpone cheese.<\/p>\n\n\n\n80-100g powdered sugar (adjust to taste).<\/p>\n\n\n\n
2 packets of whipped cream stabilizer (16g total).<\/p>\n\n\n\n
400ml heavy cream (33-36% fat content).<\/p>\n\n\n\n
1 teaspoon of vanilla extract or vanilla sugar.<\/p>\n\n\n\n
250g Ladyfingers (Savoiardi biscuits).<\/p>\n\n\n\n
Unsweetened cocoa powder for dusting.<\/p>\n\n\n\n
Instructions:<\/p>\n\n\n\n
Prepare the Coffee: Start by brewing strong coffee and allow it to cool.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Assemble the Cake:<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Cut the soaked Ladyfingers into 2-3 pieces, as needed, to fit the mold.<\/p>\n\n\n\n
Arrange a layer of Ladyfingers at the bottom of a 19-20cm cake mold.<\/p>\n\n\n\n
Spread a portion of the mascarpone cream mixture evenly over the Ladyfingers.<\/p>\n\n\n\n
Layering: Repeat the process to create 3 layers of Ladyfingers and cream, finishing with a layer of cream on top.<\/p>\n\n\n\n
Chill: Place the cake in the refrigerator for at least 2 hours to set.<\/p>\n\n\n\n
Serve: Before serving, dust the top of the cake with unsweetened cocoa powder for a beautiful finish.<\/p>\n\n\n\n
Notes:<\/p>\n\n\n\n
The cake is best enjoyed chilled, making it a perfect make-ahead dessert for any occasion.<\/p>\n\n\n\n
Adjust the sweetness of the cream mixture according to your preference by adding more or less powdered sugar.<\/p>\n\n\n\n
Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Brew strong coffee. Let it cool. 500g mascarpone cheese. 80-100g powdered sugar (adjust to taste). 2 packets of whipped cream stabilizer (16g total). 400ml heavy cream (33-36% fat content). […]<\/p>\n","protected":false},"author":3,"featured_media":1562,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/1561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1561"}],"version-history":[{"count":1,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/1561\/revisions"}],"predecessor-version":[{"id":1563,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/1561\/revisions\/1563"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/media\/1562"}],"wp:attachment":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}