This staying home is killing me 😉 I hope by the end of this quarantine I can walk out the front door. Everyday I been trying to make something or bake something. That is the only thing that is good about this quarantine….that I am stepping out my comfort zone and making things that I have never tried before. 



dip the ladyfinger into the coffee


mascarpone mixture


ladyfinger bottom of the baking pan


layer of mascarpone mixture


dust with cocoa powder


ready for the refrigerator


  • 2 tbsp Instant Coffee
  • 1½ cup Hot Water
  • 20 pieces Ladyfinger
  • 2 cup Heavy Cream
  • 1 cup Sugar
  • 16 oz Mascarpone
  • 2 tsp Vanilla Extract
  • 2 tbsp Cocoa Powder
  1. In a medium size bowl..add 2 tbsp instant coffee and 1½ cup HOT water. Stir and set aside…to cool.

  2. Using a hand held mixer…add the heavy cream and sugar and whip until you get a nice peak.

  3. Next, add vanilla extract and masarpone..whip it up so it can all marry together 😉

  4. Now we ready to assemble. Take a 9×9 baking pan….dip each ladyfinger into the coffee mixture. Make sure you do a QUICK DIP!!! DO NOT SOAK the ladyfinger or it will FALL APART.

  5. Arrange them in 1 single row…try to lay them right next to each other. Once you have a row…scoop in the heavy cream mixture and spread all over the row of ladyfinger. Then repeat the process.

  6. Lastly, dust the cocoa powder over the haevy cream layer. Cover the baking pan and refrigerate for at least 4 hours.

  7. ENJOY!!


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