01 -
Mix mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy. Ensure the mixture is thick but spreadable. If needed, add a splash of cream to loosen slightly.
02 -
In a separate bowl, whip heavy cream until stiff peaks form. Be careful not to over-whip. Gently fold the whipped cream into the mascarpone mixture using a circular motion to maintain lightness and volume.
03 -
Quickly dip ladyfinger cookies into cooled coffee and arrange in a single layer in a rectangular dish. Spread half of the mascarpone mixture evenly over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and top with remaining mascarpone mixture.
04 -
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best flavor development. Before serving, dust with cocoa powder and garnish with dark chocolate shavings.