Before you start:

Be sure to have the mascarpone soften at room temperature.  This will make this recipe so much more successful.

The ladyfingers are incredibly absorbent.  They only need a few passes through the espresso syrup to be sufficiently soaked.

If you don't have the means to make espresso, you could brew some strong coffee and get acceptable results.

I shaved bittersweet chocolate on top as a garnish.  I simply used a baking bar and a vegetable peeler.

The ingredients:

Espresso syrup for soaking:

• 2 cups espresso
• 1/3 cup sugar
• 3 tablespoons brandy or cognac

Mascarpone Filling:

• 2 cups heavy whipping cream
• 1 ½ cups mascarpone cheese
• 1/3 cup sugar
• 1 teaspoon vanilla
• 3 tablespoons Kahlua or coffee flavored liqueur

• 30 ladyfingers or savoiardi
• Cocoa powder for garnish

The method:

1. Prepare the espresso and pour into a baking dish.
2. Add 1/3 cup sugar to the warm espresso and stir to dissolve.
3. When the espresso cools, add the brandy or cognac.
4. Put softened mascarpone cheese in a bowl.
5. Put whipping cream, vanilla, kahlua, and 1/3 cup sugar in a mixing bowl.
6. Mix on high speed until soft peaks form.
7. Gently fold whipped cream mixture into mascarpone.
8. Spread a thin layer of the cream/mascarpone filling in the bottom of a 9x9 square baking dish.
9. Dip the ladyfingers in the espresso syrup.
10. Place one layer of the espresso soaked cookies on the cream.
11. Add another layer of cream/mascarpone filling.
12. Add another layer of each.
13. Top off the dessert by dusting with unsweetened cocoa powder.
14. Refrigerate for at least 8 hours or overnight.