Instructions

1. Brew the espresso or strong coffee and let it cool.

2. In a large bowl, beat together the mascarpone cheese and sugar until smooth.

3. In a separate bowl, beat the heavy whipping cream until stiff peaks form.

4. Fold the whipped cream into the mascarpone mixture.

5. Dip the ladyfingers in the cooled espresso or coffee and arrange them in a single layer in a 9x13 inch (23x33cm) baking dish.

6. Spread half of the mascarpone mixture over the ladyfingers.

7. Dip the remaining ladyfingers in the espresso or coffee and arrange them in a single layer over the mascarpone mixture.

8. Spread the remaining mascarpone mixture over the top.

9. Cover and refrigerate for at least 2 hours or overnight.

10. Before serving, dust the top with cocoa powder or grated chocolate.