Author: Kitchen Nostalgia
1 cup whipping cream
1 cup Mascarpone cheese
2-3 Tbs sugar, to taste
1 tsp vanilla extract
1 Tbs amaretto or rum
1 cup strong cold coffee
about 7 oz (200 g) ladyfingers (savoiardi)
cocoa, for dusting
Whip cream, sugar and vanilla. Add Mascarpone cheese and amaretto or rum.
Pour coffee into a shallow dish. Dip enough ladyfingers in coffee to cover the base of a 6×9 inch (15×24 cm; 4 cups volume) square dish. Add a part of the cream mixture and level out. Repeat layers 1 or 2 times, ending with the cream.
Cover and refrigerate for at least 2 hours. Dust with cocoa before serving.
[Recipe courtesy of: Kitchen Nostalgia]