Ingredients
Scale
- 12 ladyfingers
- 1/4 cup Kahlua (coffee liqueur)
- 8 oz mascarpone cheese
- 1/4 cup confectioners sugar
- 1 cup heavy cream
- 1/2 cup brewed coffee or espresso coffee, cooled
- 2 tablespoons cocoa powder, for dusting
Instructions
- In a mixing bowl, combine the mascarpone cheese and confectioners sugar. Mix until smooth and well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Spoon or pipe a layer of the mascarpone cream over the bottom of the shooter’s glasses.
- Break or cut the ladyfingers into small pieces that will fit nicely into your serving glasses.
- Pour the Kahlua into a shallow dish.
- Dip each ladyfinger piece briefly into the Kahlua, ensuring they are coated but not soggy.
- Place the soaked ladyfingers on top of the mascarpone mixture in each glass.
- Repeat the layering process with another layer of mascarpone cream followed by a layer of the ladyfingers mixture.
- Cover the shooters with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set.
- Just before serving, dust the tops of the shooters with cocoa powder using a fine sieve or sifter.