Ingredients
Scale
- 24 ladyfingers
- 1 cup brewed espresso (strong)
- 8 oz mascarpone cheese (room temperature)
- 8 oz cream cheese (room temperature)
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Unsweetened cocoa powder (for dusting)
Instructions
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a shallow dish, combine brewed espresso and optional sugar. Briefly dip each ladyfinger in the espresso—do not soak.
- Arrange half of the soaked ladyfingers in a single layer at the bottom of the prepared pan.
- In a mixing bowl, beat together mascarpone and cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until well combined.
- Spread half of the cheesecake mixture over the first layer of ladyfingers, then add another layer of dipped ladyfingers on top followed by the remaining cheesecake mixture.
- Smooth the top, cover with plastic wrap, and refrigerate for at least four hours or overnight.
- Before serving, dust with cocoa powder.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg