Step by step

Method

5 steps

1. 1

   Brew 1 cup (240 ml) strong espresso or coffee and cool completely. Stir in 2 tablespoons sugar if you like it a little sweet. Cold coffee keeps the cream from melting.

2. 2

   Whip 1 cup (240 ml) cold heavy cream with ⅓ cup (40 g) powdered sugar and 1 teaspoon vanilla to soft peaks. Fold in 8 oz (225 g) cold mascarpone until the cream looks fluffy and uniform — don't overwhip or it can turn grainy.

3. 3

   Quickly dip ladyfingers (you'll use 20–24) into the coffee — 1–2 seconds per side. They should soften slightly but not fall apart. Break to fit 6 glasses if needed.

4. 4

   Layer cookies and cream in the glasses, ending with a cream layer. Dust the tops with unsweetened cocoa powder. Cover and refrigerate at least 3 hours (overnight is better) so the cookies soften into cake-like layers.

5. 5

   Dust again with cocoa just before serving. You want soft coffee-soaked cookies and fluffy mascarpone cream — not soggy mush or dry, undipped cookies.