Ingredients
- 1 1/2 cups heavy whipping cream
- 1/3 cup sugar
- 1 teaspoon Watkins All Natural Original Gourmet Baking Vanilla
- 8 ounces mascarpone cheese at room temperature
- 1 1/2 cups Chameleon Coffee Handcrafted Cold-Brew Super Concentrated
- 1 package Ladyfinger cookies
- Cocoa powder for dusting the top
Directions
- Add heavy whipping cream to a mixing bowl and beat on medium speed with an electric mixer. You can also use a stand mixer.
- Slowly add sugar and Watkins All Natural Original Gourmet Baking Vanilla to the bowl. Continue to beat until stiff peaks form.
- Fold in mascarpone cheese until combined. Set whipped cream mixture aside.
- Pour Chameleon Handcrafted Cold-Brew Super Concentrate into a shallow bowl that fits the Ladyfingers cookies.
- Dip the Ladyfinger cookies in the coffee, making sure to get coffee on all sides of the cookie. Do not soak the cookies in the coffee.
- Lay the dipped cookies in a single layer on the bottom of an 8” x 8'' pan or serving dish.
- Evenly smooth half of the whipped cream mixture over the top of the cookie layer.
- Add another layer of coffee dipped cookies.
- Smooth the remaining whipped cream over the top.
- Lightly dust the top layer of whipped cream generously with cocoa powder.
- Refrigerate for at least 3-4 hours before serving.
Prep Time: 10 minutes
Refrigerate Time: 3-4 Hours
Total Time: 4 hours and 10 minutes
