A favorite classic Italian no-bake dessert with a twist of ginger beer. You can't imagine how incredibly delicious this Italian classic tastes. It's made with savoiardi ladyfingers dipped in espresso and gingerbeer mix, layered with a rich and creamy mascarpone filling with a hint of ginger, and dusted with cocoa powder. I used Bundaberg ginger beer but use any ginger beer.
🍽 S E R V I N G S
8 servings
⏰ T I M E
total time - 20 minute + chilling
INGREDIENTS:
1 cup cold heavy cream
8-ounce cold mascarpone cheese
1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp ginger powder
1 cup strong brewed espresso or add 2 tbsp instant coffee with 1 cup of hot water and let it cool before using
1 cup ginger beer
1 pack eggless savoiardi or ladyfingers
4 tbsp cocoa powder
WORKING THE MAGIC:
In a large mixing bowl, whip together the heavy cream and powdered sugar until it creates soft-medium peaks.
In a separate bowl, whip mascarpone cheese with vanilla extract and ginger powder until smooth.
Gently fold the mascarpone mixture into the whipped cream until combined.
Combine espresso and ginger beer in a shallow bowl and set aside.
Using a sifter, dust the bottom of a square baking dish with 1 tbsp of cocoa powder.
Working one at a time, quickly dip each ladyfinger into the espresso and ginger beer mixture and place them at the bottom of the baking dish. Savoiardi/ladyfingers should be soaked in coffee for a very short time, otherwise, they will fall apart in the dessert and form a slush.
Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any gaps in between.
Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso & ginger beer-dipped ladyfingers and mascarpone mixture.
Dust top layer with remaining cocoa powder.
Cover with plastic wrap and let it chill in the refrigerator for at least 4 hours before slicing to serve.
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