Ingredients:

  • 1.5 cups strong espresso, room temperature
  • 2 tbsp granulated sugar
  • 3 tbsp dark rum
  • 1 lb mascarpone cheese
  • 2 cups heavy whipping cream, chilled (min 36% fat)
  • 0.5 cup powdered sugar, sifted
  • 2 tsp vanilla bean paste
  • 7 oz ladyfingers (Savoiardi)
  • 0.25 cup unsweetened cocoa powder
  • 1 oz dark chocolate, for grating

Instructions:

  1. In a shallow bowl, combine 1.5 cups room temperature espresso, 2 tbsp granulated sugar, and 3 tbsp dark rum.
  2. In a large bowl, gently fold 1 lb mascarpone with a spatula just until it loses its block shape.
  3. In a chilled mixing bowl, beat 2 cups heavy whipping cream, 0.5 cup sifted powdered sugar, and 2 tsp vanilla bean paste until stiff peaks form.
  4. Carefully fold the whipped cream into the mascarpone in three batches until a smooth, velvety mousse forms.
  5. Quickly dip each of the 7 oz ladyfingers into the espresso mixture for 1 second per side and arrange in a single layer in an 8x8 inch dish.
  6. Spread half of the mascarpone mixture over the ladyfinger layer. Use a fine-mesh sieve to dust a light layer of 0.25 cup cocoa powder over the cream.
  7. Repeat with a second layer of dipped ladyfingers and the remaining cream mixture. Smooth the top with an offset spatula.
  8. Cover and refrigerate for a minimum of 6 hours. Before serving, apply a final dusting of cocoa powder and freshly grated 1 oz dark chocolate.