Prep time 10mins | Total time 30mins

Ingredients:

(150ml) strong coffee warm or room temperature

90ml cream liquor or dark rum

10-15 ladyfingers

250g mascarpone

25ml double cream

50g granulated sugar

1/2 tsp vanilla extract

Method:

Firstly, you need to form 1 layer of dipped ladyfingers. Using room temperature coffee add in the liquor and whisk together a shallow bowl, then one at a time quickly dip each side of the ladyfingers into the mixture and arrange them onto your plate to make one solid layer. (Try not over-saturate the ladyfingers within the liquid as they will become too soggy)

Make the cream layer by beating the mascarpone, double cream, and vanilla extract with an electric whisk until thick and smooth.

Spread half of the mascarpone cream evenly over the bottom layer of the ladyfingers. A spatula can help spread it neatly and evenly.

Dip more ladyfingers into the coffee mixture and place them on top of the mascarpone creating another layer. Add more mascarpone on top of these fingers and finish by sifting a dense layer of cocoa powder all over the top.

Refrigerate for about 20minutes and serve!