Layers of espresso-soaked biscuits, creamy mascarpone, and cocoa dust create a delightful Italian treat.
# What you'll need:
→ Espresso Biscuits
01 - 8 ladyfinger biscuits (savoiardi), broken into bite-sized pieces
02 - 1/2 cup freshly brewed espresso, cooled
03 - 2 tablespoons coffee liqueur (e.g., Kahlúa or Tia Maria)
→ Mascarpone Cream
04 - 1 cup mascarpone cheese, room temperature
05 - 1/2 cup heavy cream, cold
06 - 1/4 cup powdered sugar
07 - 1 teaspoon pure vanilla extract
→ Assembly
08 - 2 tablespoons unsweetened cocoa powder, for dusting
09 - Dark chocolate shavings (optional), for garnish
# How to make it:
01 - Combine cooled espresso and coffee liqueur in a shallow bowl. Briefly dip each ladyfinger piece into the mixture without soaking. Set aside.
02 - Whisk mascarpone cheese, powdered sugar, and vanilla extract together in a medium bowl until smooth.
03 - Whip heavy cream to soft peaks separately, then gently fold into the mascarpone mixture until creamy and fully combined.
04 - Place a layer of espresso-soaked ladyfinger pieces at the bottom of each shot glass.
05 - Spoon or pipe a layer of mascarpone cream over the biscuit layer.
06 - Add a second layer of soaked ladyfingers followed by mascarpone cream in each glass.
07 - Dust tops with unsweetened cocoa powder and optionally garnish with dark chocolate shavings.
08 - Refrigerate for at least 1 hour to enhance flavor and set the layers.
