Instructions

1. Whipping the cream

   In a deep bowl, beat the cold whipping cream with the vanilla and powdered sugar using an electric mixer until stiff peaks form and it becomes thick. · 3 min
2. Preparing the mascarpone cream

   Gradually add the mascarpone cheese to the whipped cream and fold gently with a spatula from bottom to top until the mixture is fully combined and smooth. · 2 min
3. Dipping the biscuits

   Quickly dip the ladyfingers into the cooled coffee for only one second per side without letting them soak up too much liquid so they do not fall apart. · 1 min
4. Arranging the first layer

   Arrange half of the biscuits in the bottom of a serving dish or cups to form the first layer, then spread half of the cream evenly over them. · 2 min
5. Arranging the second layer

   Repeat the process by adding a second layer of coffee-dipped biscuits, then cover with the remaining cream and smooth the surface thoroughly. · 2 min
6. Chilling

   Cover the dessert and refrigerate for at least 4 to 6 hours, preferably overnight, allowing the layers to set and the flavors to meld. · 4 h
7. Garnishing and serving

   Just before serving, dust unsweetened cocoa powder through a fine sieve over the top to cover it completely, and serve cold. · 1 min

Nutrition / serving

Chef's tips