Ingredients:

30 ladyfingers

250g mascarpone

300ml heavycream

70g powdered sugar

300ml strongly brewed espresso

30ml any brandy

Cocoa powder for dusting

Preparation: 

• Whip heavy cream till stiff peaks, then add powdered sugar
• Gently combine mascarpone
• Mix espresso with brandy in a separate bowl
• Soak 15 ladyfingers in the coffee mixture and place side by side in a nice serving plate
• Place the cream in a pastry bag and pipe it over the ladyfingers
• Again soak the rest of ladyfingers in the coffee mixture and place over the cream
• Pipe the second layer of the cream
• Refrigerate for at least 4 hours
• Dust with cocoa powder before serving