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From her Website: Bigger Bolder Baking


1 cup (8floz/225ml) heavy whipping cream

1 cup (8oz/225g) mascarpone cheese, room temperature (see substitute idea below)

1/3 cup (2 1/2 oz/71g) sugar

1 teaspoon vanilla extract

1 tablespoon amaretto liqueur or brandy (optional but yummy!)

2 cups (16oz/450ml) espresso or STRONG coffee at room temperature

1 pack Ladyfingers

Cocoa powder for dusting the top


Beat whipping cream, sugar, and vanilla until soft peaks form.

Add in mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.

Dip Ladyfingers in coffee (and brandy if using) and place in an 8×8 pan to make the first layer – you can fit about 7 cookies in each layer. Don’t let them soak as they will fall apart, just a quick dunk in the coffee is enough.

Spread half of the whipped cream mixture on top of the first layer of ladyfingers. Repeat the process with the second layer of ladyfingers and cream mixture. With a piping bag (or sandwich bag), pipe rosettes on the top layer with your whipped cream mixture.

Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).

Recipe Notes:

1 cup Mascarpone Cheese Substitution: Cream together 6 oz. softened cream cheese, 2 Tablespoons sour cream, and 3 Tablespoons heavy cream.

If using alcohol, add the amaretto to the whipped cheese and cream mix, and the brandy, or rum, to the coffee mix. Use one or the other, or both!

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