22Lady fingers(The amount will depend on your dish)
1CupCoffee(Room temperature or cold)
½TbspMolasses
For the Top:
1TbspCocoa powder(more or less)
Cinnamon powder and ginger powder(optional, use about ⅛ of a tsp)
Whipping cream and gingerbread cookies(optional, to decorate)
Instructions
Brew coffee. While it is still hot, stir in 1/2 tablespoon molasses. Mix well and set aside to cool.
Make the mascarpone cream. Add mascarpone, sugar, molasses, spices, and vanilla to a bowl. Fold with a spatula until smooth.
Add the cream and whip. Use a hand whisk, stand mixer, or hand mixer. With a mixer, whip on high speed for about 1 minute until stiff peaks. Do not overwhip or it will turn grainy.
Dip the ladyfingers. Pour the cooled coffee into a shallow bowl. Dip each ladyfinger top and bottom very quickly so they do not get soggy.
Layer. Add one layer of ladyfingers to your dish. Spread half of the cream over the top. Add a second layer of ladyfingers. Finish with the remaining cream.Chill. Smooth the surface, cover with cling film, and refrigerate for at least 1 hour. For serving the next day, keep it chilled until you are ready.Dust with cocoa powder. I mix cocoa with a little ginger and cinnamon, then dust. Add whipped cream and a gingerbread cookie on top.
Video
Notes
Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
The dish I used is a 7 by 10 inch (which is 18cm by 25cm) dish.