Ingredients
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1 cup strong brewed coffee (made with Xula Mexican Coffee)
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Ladyfinger biscuits
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1 cup heavy cream
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250 g mascarpone cheese
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1/3 cup sugar
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Cocoa powder (for dusting)
Instructions
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Brew a strong cup of Xula Mexican Coffee and let it cool.
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In a bowl, whip the cream with sugar until soft peaks form.
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Gently fold in the mascarpone until smooth.
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Quickly dip the ladyfingers into the coffee and layer them in a dish.
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Add a layer of the cream mixture on top.
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Repeat layers and finish with cream.
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Dust with cocoa powder and refrigerate for at least 2–4 hours before serving.