- 1 cup espresso coffee
- 2 Tbsp white sugar
- 3 Tbsp grappa (or liquer, brandy, rum)
- 200gr savoyard biscuits
- 400gr mascarpone
- 1 tsp vanilla extract
- 400gr heavy cream
- 1/2 cup powdered sugar
- cocoa powder
In a bowl add hot coffee with sugar and 2 Tbsp grappa and mix until sugar dissolves.
Set aside to cool.
In a bowl whisk mascarpone with vanilla extract and 1 Tbsp grappa until creamy.
In another bowl, beat heavy cream with powdered sugar until stiff peaks form.
Fold whipping cream into mascarpone and mix gently.
Dip the savoyard biscuits very quickly into the coffee and arrange half of them in one layer in a platter. Spread on top half of the cream mixture.
Top with the rest of savoyard biscuits, dipped into the coffee.
Cover with the rest of the cream and smooth the top with a knife.
Dust the top with cocoa powder...
or cocoa and grated dark chocolate.