Servings: 0
INGREDIENTS
- 7 ounces/200 grams lady fingers biscuits
- ¾ cup/177 milliliters coffee or 4 shots long espresso
- 9 ounces/250 grams mascarpone cheese
- 1½ cups+ 1 teaspoon/375 milliliters heavy whipping cream
- 2 tablespoons/20 grams instant vanilla pudding
- ⅓ cup/70 grams sugar
- 3-4 tablespoons cacao powder
INSTRUCTIONS
- Spread 3-4 sheets of plastic wrap to create a rectangle about 11.81x15.75 inches (30x40 cm).
- Dip the ladyfingers in coffee on both sides (they break easily) and arrange them on the plastic wrap in two adjacent rows of 10 ladyfingers each, for a total of 20. Arrange them tightly. Let them sit at room temperature for about 45 minutes until they are softened and can be folded without breaking.
- In a stand mixer, whip the mascarpone cheese with sugar, cream, and vanilla pudding powder for about 2 minutes until it forms a stable whipped cream. Cover and refrigerate until needed.
- Spread most of the whipped cream over the ladyfingers (save 4 tablespoons for decoration). Make the whipped cream higher in the center. Use the plastic wrap to fold both edges upward to form a round cake with the ladyfingers wrapped around the mascarpone cream. Sift the cacao powder over the ladyfingers. Pipe the remaining whipped cream in the center, using a star nozzle if desired. Chill for about an hour in the refrigerator before serving.