Prep time: 20 mins Assembly: 10 mins Total time: 30 mins

Ingredients

1 ½ cup heavy cream

8 ounces mascarpone cheese, room temperature

1/2 cup dulce de leche

1/2 cup sugar

1 teaspoon vanilla extract

1 cup coffee, room temperature

2 tablespoons cocoa, plus some for sprinkling

1 package ladies fingers

Cocoa powder to sprinkle on top

Equipment

Measuring cups and spoons

Handheld electric mixer

Medium bowl

Small shallow bowl

Spatula 

3 serving cups

Ice cream scoop

Sieve

How To

 In a medium bowl, using the handheld electric mixer beat the heavy cream until soft peaks form. Slowly add the sugar and continue beating. The peaks will become stiff. Set aside

Using the handheld electric whisk, beat the dulce de leche, mascarpone cheese and vanilla extract until well combined.

Fold in the whipped cream with a spatula until just combined.

Put the coffee and the cocoa in a small shallow bowl.

Dip the ladies fingers into the coffee and line them across the serving cups.

Using an ice cream scoop, put a dollop of the cream mixture on top of the ladies fingers.

Using a spatula spread it out evenly. It doesn’t have to perfect since you’re going to put another layer of ladies fingers on top of it.

Repeat with another layer of ladies fingers on top of the cream. Add the rest of the cream on top, and smooth out with a spatula all the way to the brim of the serving dish.

Dust cocoa powder generously over the top with a sieve. Repeat for the three serving cups.

Refrigerate for a few hours before serving.