Ingredients
Units
Scale
For the homemade mascarpone:
- 8 ounces cream cheese or sour cream, room temperature
- 2 tablespoons confectioner's sugar
- 3/4 cup heavy cream
For the whipped cream layer:
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon confectioner's sugar
- 1/2 teaspoon unflavored gelatin
For the ladyfinger layer:
- 2 cups very strong coffee
- 1 tablespoon dark rum
- 1 teaspoon almond extract
- 3 tablespoons brown sugar
- Cocoa powder for dusting
Instructions
- In a large bowl beat cream cheese with confectioner's sugar until smooth. Add the heavy cream and beat again until whipped and smooth. Set aside.
- In a separate large bowl whip heavy cream, vanilla extract, and confectioner's sugar until slightly thickened. Sprinkle the gelatin and continue whipping until peaks form but be careful not to overmix! Set aside.
- In a shallow dish, whisk together hot coffee, rum, almond extract, and brown sugar. Whisk until the sugar has dissolved.
- Assembly: In an 11 x 8-inch baking dish, dust a layer of cocoa powder first. Dunk but do not soak the ladyfingers in the coffee otherwise they will fall apart. Line the bottom of the dish with the ladyfingers. Spread an even layer of the homemade mascarpone, followed by a layer of whipped cream. Repeat this cycle until the baking dish is filled. Dust generously with cocoa powder.
- Cover with clingfilm and chill in the refrigerator for several hours or up to overnight.
Notes
This cake stays fresh for up to 3 days before getting too soggy. Best kept covered with clingfilm and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
