# Components:
→ Vanilla Bean Mascarpone Cream
01 - 1 cup heavy cream, cold
02 - 1 vanilla bean, seeds scraped or 2 teaspoons pure vanilla bean paste
03 - 1/2 cup powdered sugar
04 - 8 ounces mascarpone cheese, cold
→ Espresso Dip
05 - 3/4 cup strong brewed espresso or coffee, cooled
06 - 2 tablespoons coffee liqueur, optional
→ Assembly
07 - 18 to 20 ladyfinger biscuits
08 - 1 tablespoon cocoa powder, for dusting
09 - Whipped cream, for topping, optional
10 - Chocolate shavings or coffee beans, for garnish, optional
# Directions:
01 - In a large mixing bowl, whisk the cold heavy cream, vanilla bean seeds or paste, and powdered sugar until soft peaks form.
02 - Gently fold in the cold mascarpone cheese until smooth and fully combined. Avoid overmixing to maintain a light texture.
03 - In a shallow dish, combine the cooled espresso and coffee liqueur.
04 - Quickly dip each ladyfinger into the espresso mixture for 1 to 2 seconds per side without soaking. Layer the bottom of six small glasses or dessert cups with the soaked biscuits.
05 - Spoon a layer of vanilla bean mascarpone cream over the ladyfingers.
06 - Repeat with another layer of dipped ladyfingers and finish with a final layer of cream on top.
07 - Smooth the tops, cover the cups, and refrigerate for at least 2 hours to set and chill completely.
08 - Before serving, dust each cup generously with cocoa powder. Top with whipped cream and chocolate shavings or a coffee bean if desired.
