01 -
Pop your filled cups in the fridge and ignore them for at least 4 hours so everything gets cozy together.
02 -
Go back and forth between layered soaked ladyfingers and the creamy mascarpone mix, then top it all off with one more layer of cream.
03 -
Pile a good amount of the mascarpone mix over your ladyfingers in every cup.
04 -
Lay out a bottom layer of ladyfingers that you've already dipped, right at the base of your serving container.
05 -
Dunk every ladyfinger super quick in your coffee mix. You want 'em damp, not falling apart.
06 -
Heat up a cup of water and let it chill a bit. Mix in your strong coffee and sugar, stirring until the sugar's gone. Toss in a shot of liqueur if you want. Let this cool off to room temp.
07 -
Little by little, gently mix your whipped cream into the mascarpone and sugar blend, being careful not to overdo it. You want it nice and fluffy.
08 -
In another bowl, whip the heavy cream and vanilla. Stop when you see soft peaks start to form.
09 -
Grab a big bowl and stir mascarpone and sugar together with a spatula, folding until everything's one smooth mix.