Ingredients
Scale
- 24–30 Savoiardi (Italian Ladyfingers)
- 16 oz (500g) Mascarpone cheese, room temperature
- 2 cups Heavy whipping cream, chilled
- 1/2 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Strong brewed espresso or coffee, cooled
- 2 tablespoons Unsweetened cocoa powder
- Optional: 2 tablespoons Dark rum or Amaretto
- For garnish: Fresh cranberries, pomegranate seeds, or rosemary sprigs
Instructions
- Step 1: Prepare the Coffee Soak
In a shallow bowl, combine the cooled espresso and your choice of dark rum or Amaretto. If you prefer a non-alcoholic version, simply use plain coffee. Stir well and set aside. Ensure the coffee is completely cool to prevent the ladyfingers from turning into mush instantly upon dipping. - Step 2: Whip the Festive Cream
In a large mixing bowl, beat the chilled heavy cream, sugar, and vanilla extract until stiff peaks form. In a separate bowl, gently whisk the mascarpone cheese to smooth it out. Carefully fold the whipped cream into the mascarpone using a spatula. Work slowly to keep the mixture light and airy, ensuring no white streaks remain. - Step 3: Dip and Layer the Ladyfingers
Quickly dip each ladyfinger into the coffee mixture for no more than one second per side. You want them moistened but still firm in the center. Arrange a single layer of the dipped ladyfingers in the bottom of an 8×8 inch baking dish or a glass trifle bowl. Ensure they fit snugly to create a solid base. - Step 4: Apply the Cream Filling
Spread half of the mascarpone cream mixture over the first layer of ladyfingers. Use an offset spatula to some the surface into an even layer. Repeat the process by dipping the remaining ladyfingers and placing them on top of the cream. Finish by spreading the remaining half of the cream over the second layer of ladyfingers. - Step 5: Chill and Garnish
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, though overnight is best. Just before serving, dust a generous layer of unsweetened cocoa powder over the top. Decorate with fresh cranberries and rosemary sprigs to give it that signature “Easy Festive” Christmas look. Slice and serve chilled.
- Cook Time: 20 minutes (plus 6 hours chilling time)