By Shreya Sarpal
April 30, 2026
Soft coffee-soaked biscuits layered with silky mascarpone cream make every spoonful rich, airy, and gently sweet. The cocoa finish adds a deep bittersweet touch that makes this dessert hard to stop eating.
200 g mascarpone cheese 1 cup heavy cream 1/4 cup sugar 1 tsp vanilla extract 1 cup strong coffee, cooled 18 ladyfinger biscuits 2 tbsp cocoa powder
Whip the cream, sugar, and vanilla until soft peaks form in a chilled bowl.
Fold in the mascarpone gently until the mixture becomes smooth and thick.
Dip each ladyfinger quickly in cooled coffee and arrange one layer in a dish.
Spread half the cream mixture on top, then repeat with another biscuit layer and the remaining cream.
Dust cocoa powder over the top and chill for at least 4 hours before serving.