# What You'll Need:
→ Vanilla Bean Mascarpone Cream
01 - 1 cup heavy cream, cold
02 - 1 vanilla bean, seeds scraped, or 2 teaspoons pure vanilla bean paste
03 - 1/2 cup powdered sugar
04 - 8 ounces mascarpone cheese, cold
→ Espresso Dip
05 - 3/4 cup strong brewed espresso or coffee, cooled
06 - 2 tablespoons coffee liqueur, optional
→ Assembly
07 - 18 to 20 ladyfinger biscuits
08 - 1 tablespoon cocoa powder, for dusting
09 - Whipped cream, for topping, optional
10 - Chocolate shavings or coffee beans, for garnish, optional
# Directions:
01 - In a large mixing bowl, whisk together cold heavy cream, vanilla bean seeds or paste, and powdered sugar until soft peaks form.
02 - Gently fold mascarpone cheese into the whipped cream mixture until smooth and fully combined. Avoid overmixing to maintain light texture.
03 - In a shallow dish, combine cooled espresso and coffee liqueur if using.
04 - Quickly dip each ladyfinger into the espresso mixture for 1 to 2 seconds per side without soaking. Arrange dipped biscuits in a single layer at the bottom of six small glasses or dessert cups.
05 - Spoon vanilla bean mascarpone cream evenly over the ladyfinger layer.
06 - Repeat with another layer of espresso-dipped ladyfingers followed by a final layer of vanilla bean mascarpone cream.
07 - Smooth the tops of each cup, cover with plastic wrap, and refrigerate for at least 2 hours until set and thoroughly chilled.
08 - Before serving, dust each cup generously with cocoa powder. Top with whipped cream and chocolate shavings or a coffee bean if desired.
