24 Italian-style ladyfinger cookies
⅔ cup powdered sugar
¾ cup whipping cream
2½ cups dark warm brewed coffee (espresso recommended)
unsweetened cocoa powder, for sifting
Brew the coffee.
Line loaf pan with plastic wrap allowing the plastic wrap to extend on the sides so you can take it out easily when it is ready to serve.
In a medium bowl, beat cream and sugar with an electric mixer until soft peaks form.
Add Mascarpone Cheese into the sugar and cream and mix carefully just until blended.
In another bowl pour the warm coffee and dip 8 ladyfingers one at a time and quickly arranging them side by side over the bottom of the lined loaf pan.
Cover layer of cookies with one-third of sweet cream. Then add another set of dipped ladyfingers and continue with cream for three full layers.
When done layering, cover with plastic wrap, refrigerate and allow at least two hours to set. (Overnight is even better).
Before serving take out of the loaf pan, remove plastic wrap and sift cocoa powder.
Featured in Tiramisu Tasting.