Ingredients
Scale
*Chocolate Ganache:*
- ¾ cup heavy cream (180g)
- 160 g dark or semi-sweet chocolate
*Mascarpone Cream:*
- 2 ½ cups chilled heavy whipping cream (600g)
- 110 g granulated sugar
- ½ tsp vanilla
- 8 to 12 ounces good-quality mascarpone cheese (slightly cooler than room temperature)
*Assembly:*
- ~30-35 ladyfingers
- 1 ½ cups espresso (or strong coffee)
- 1 tbsp cocoa powder (plus more for dusting)
Instructions
*Ganache:*
- Boil the heavy cream in a saucepan and pour it over the chocolate in a heat-safe bowl.
- Cover for 5 minutes, then stir until a smooth, shiny ganache forms.
*Mascarpone Cream:*
- Whisk chilled heavy cream, sugar, and vanilla until thick.
- Add mascarpone cheese gradually, mixing on low speed until combined.
*Assembly:*
- Mix cocoa powder into cooled espresso and place it in a deep plate.
- Dip ladyfingers into espresso, arranging them tightly in a 9×9″ pan.
- Cover with half of the mascarpone cream and spread evenly.
- Pour half of the ganache and spread it.
- Repeat the process for another layer.
- Cover and refrigerate for at least 4 hours, ideally overnight.
- Dust with cocoa powder before serving.
Notes
- If you crave more chocolate, whip up additional ganache.
- Adjust the mascarpone cheese to your taste preference (between 8 to 12 oz).
- You can also assemble individual servings in cups.