Ingredients
Method
Step 1: Whip the Cream
- Pour the cold heavy cream into a chilled bowl and beat it with a hand or stand mixer until soft peaks form. Don’t overwhip; it should look fluffy, not stiff.
Step 2: Make the Mascarpone Filling
- In another bowl, mix the mascarpone cheese, sugar, and vanilla until smooth. Gently fold in the whipped cream. You should get a light, creamy mixture that’s easy to spoon.
Step 3: Prepare the Coffee Mixture
- In a shallow bowl, combine cooled espresso (or coffee) with coffee liqueur. Stir lightly.
Step 4: Dip the Ladyfingers
- Quickly dip each ladyfinger into the coffee mixture. Don’t let them soak too long — just a quick dunk so they stay firm.
Step 5: Layer the Parfait Cups
- Break the dipped ladyfingers to fit the base of your glass cups. Add a layer of mascarpone cream on top, then another layer of soaked ladyfingers. Finish with a final layer of cream.
Step 6: Chill
- Refrigerate for at least 2 hours (overnight if you can). This helps the flavors come together.
Step 7: Serve and Garnish
- Right before serving, dust the tops with cocoa powder and sprinkle chocolate shavings. Serve cold and enjoy!
Notes
- Use good-quality espresso — it’s what makes the flavor stand out.
- If you don’t have coffee liqueur, you can skip it or replace it with a teaspoon of vanilla or almond extract.
- The longer it chills, the better it tastes. Overnight is ideal.
- For a lighter version, replace half the mascarpone with Greek yogurt.