Ingredients:

  • 1.5 cups strong brewed espresso
  • 2 tbsp unsweetened dark cocoa powder
  • 1 tbsp maple syrup
  • 2 tbsp dark rum
  • 1 lb mascarpone cheese
  • 1.5 cups heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 3 oz 70% dark chocolate, finely grated
  • 24 Savoiardi ladyfingers
  • 1 tbsp cocoa powder for dusting
  • 10g dark chocolate shavings for garnish

Instructions:

  1. In a shallow bowl, whisk the room-temperature espresso with the 2 tablespoons of dark cocoa powder and maple syrup until the cocoa is fully dissolved and bloomed.
  2. In a chilled large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Whip using a hand mixer until soft peaks form.
  3. Gently fold the chilled mascarpone cheese and half of the grated dark chocolate into the whipped cream. Whip on low speed briefly until the mixture is a stable, velvety emulsion.
  4. Quickly dip each ladyfinger into the espresso mixture for no more than two seconds per side to prevent sogginess.
  5. Arrange a layer of soaked ladyfingers in the bottom of a 9x9 inch baking dish. Spread half of the mascarpone cream mixture over the ladyfingers.
  6. Repeat with a second layer of soaked ladyfingers and the remaining cream. Smooth the top with a spatula.
  7. Cover and refrigerate for at least 4 hours. Before serving, use a fine-mesh sieve to dust the top with extra cocoa powder and garnish with dark chocolate shavings.