Ingredients

The following ingredients have 4 Servings
  • 1 puff pastry roll
  • 10-15 lady fingers ((depending on the size of your puff pastry))
  • 1/2 cup strong coffee
  • 1 3/4 cups mascarpone ((remove 30 minutes before from the refrigerator) )
  • 1 3/4 cups cream whole, whipping or heavy cream at least 30% fat content
  • 2 tablespoons granulated sugar
  • cocoa powder for sprinkling

Instruction

  • Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
  • Roll out the puff pastry and lightly roll to even out the pastry, then cut the sheet in two equal parts, place on prepared cookie sheet and prick very well all four sheets. Brush with milk and sprinkle with icing sugar. Bake for approximately 15 minutes or until golden. Remove from the oven and let cool completely. (if pastry is very puffy lightly flatten with a clean towel)
  • While puff pastry is cooling, in a large bowl beat together until  very thick the mascarpone, cream and sugar (I always add a pasteurized egg as per the Italian way but you can leave it out if you want).