Ingredients
300 ml strong (cold) coffee
long ladyfingers (25 pcs)
80 g powdered sugar
250 g Mascarpone
1 tsp vanilla extract or vanilla paste
250 ml SABI whipping cream
cocoa powder for dusting
Procedure
1. In a larger bowl, whip mascarpone, sifted powdered sugar, and vanilla extract/vanilla paste.
2. Pour well-chilled SABI whipping cream into the cream. Whip everything together until a smooth, fluffy cream forms.
3. Line a round cake pan with baking paper (place a circle on the bottom and strips on the sides).
4. Dip the long ladyfingers one by one in coffee (for a few seconds) and place them on the bottom of the pan. Spread half of the cream on them and then layer again with ladyfingers dipped in coffee. Finally, smooth the second half of the cream on top and refrigerate for at least 3 hours.
5. After chilling, remove the ring from the pan and carefully pull off the baking paper. Dust the top with sifted cocoa and serve with a cup of coffee.
