Ingredients
Equipment
Method
- Brew a strong cup of coffee and let it cool slightly.
- Pour the coffee into a shallow dish and dip each ladyfinger briefly into the coffee.
- Arrange the soaked ladyfingers at the bottom of your serving dish.
- In a mixing bowl, separate the egg yolks from the whites and beat the yolks with the sugar until pale and creamy.
- Gently fold in the mascarpone until smooth.
- In another bowl, whip the egg whites until stiff peaks form, then fold into the mascarpone mixture.
- Spread half of the mascarpone cream over the coffee-soaked ladyfingers.
- Sprinkle a layer of chopped dark chocolate and add a scattering of cherries.
- Repeat the process with another layer of dipped ladyfingers, cream, chocolate, and cherries.
- Dust the top generously with cocoa powder.
- Cover with plastic wrap and refrigerate for at least 4 hours (preferably overnight).
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 50mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 400IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Notes
For a richer flavor, consider adding a splash of kirsch (cherry brandy) to the coffee mixture.
If you want to make it vegan, swap mascarpone with coconut cream and use plant-based ladyfingers.
Leftovers can be stored in the fridge for up to 3 days. Keep in mind that the flavors intensify, but the ladyfingers may soften over time.
To make cleanup easier, dip your knife in hot water to cut clean slices before serving!
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