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In a rectangular dish, spread the ladyfingers well and pour the espresso over the cookies to soak them well. Reserve.
In a bowl, whisk the mascarpone cheese, whipping cream, sugar and vanilla extract until stiff peaks form. Reserve.
In a small pot, add a layer of the mixture of mascarpone whipped cream, cocoa powder and espresso-infused cookies. Repeat this step to create several layers, to fill the small pot.
Sprinkle on top of cocoa and dark chocolate shavings. Repeat for all the pots.
Serve and enjoy!
Source: Barista
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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