8-oz mascarpone cheese, room temperature
1/2 cup confectioners’ sugar
1 cup heavy cream, cold*
2 tsp vanilla extract
1 cup strong brewed coffee, room temperature
1/4 cup Bailey’s Irish Cream or other coffee liqueur
approx 30-36 ladyfingers
unsweetened cocoa powder, for finishing
In a large mixing bowl, beat mascarpone, confectioners’ sugar, heavy cream and vanilla at high speed until mixture is fluffy and very smooth.
In a small, shallow bowl, combine coffee and Baileys. Dip each ladyfinger into the coffee mixture to let it soak up some of the liquid (2-3 seconds) and place in the bottom of a 8×8 or 9×9-inch baking dish. The bottom of the pan should be completely covered with the ladyfingers in a single layer. Do not completely soak the ladyfingers in the coffee mixture.
When there is a full layer of ladyfingers, spread half of the cream mixture on top of them.Repeat with remaining ladyfingers and cream mixture.
Dust with cocoa powder
Cover and refrigerate overnight, or for at least 6 hours.