Ingredients:#
- 150 g ladyfinger biscuits
- 80 ml coffee, or cocoa as an alternative
- 250 g mascarpone
- 50 g powdered sugar
- 200 ml cream
- 1 packet whipped cream stabilizer
- Cocoa powder for dusting
Preparation:#
Prepare coffee or cocoa and let cool on a flat plate.
Mix mascarpone with powdered sugar (it should be sifted) in a bowl and stir until smooth. Whip cream with stabilizer until stiff and fold into the mascarpone.
Briefly dip the ladyfinger biscuits in the coffee or cocoa and place in the baking dish. Spread half of the mascarpone cream over the ladyfingers and smooth it out.
Repeat the process and refrigerate for about 4 hours.
Before serving, dust the dessert with sifted cocoa powder and cut into portions.
Enjoy!