Ingredients:

  • 1.5 cups strong brewed espresso, cooled
  • 0.25 cup granulated sugar
  • 2 tbsp dark rum or Amaretto
  • 1 tsp vanilla extract
  • 16 oz mascarpone cheese, softened to room temperature
  • 2 cups heavy whipping cream, chilled
  • 0.5 cup unsweetened cocoa powder, sifted
  • 0.75 cup powdered sugar
  • 1 tsp instant espresso powder
  • 24 Savoiardi ladyfingers, broken into thirds
  • 4 oz semi-sweet chocolate, finely shaved
  • 2 tbsp cocoa powder

Instructions:

  1. Combine the cooled espresso and granulated sugar in a shallow bowl and whisk until the sugar is completely dissolved.
  2. Stir the vanilla extract and dark rum or Amaretto into the espresso mixture and set aside.
  3. In a large bowl, beat the softened mascarpone cheese with powdered sugar and instant espresso powder until smooth and creamy.
  4. In a separate chilled bowl, whip the heavy whipping cream using an electric mixer until stiff peaks form.
  5. Sift the 0.5 cup of cocoa powder over the whipped cream and gently fold it in using a rubber spatula until the color is uniform and velvety.
  6. Carefully fold the chocolate-cream mixture into the mascarpone base, mixing gently to maintain aeration.
  7. Quickly dip ladyfinger pieces into the espresso soak for 1-2 seconds per piece and line the bottom of a glass trifle bowl.
  8. Spread half of the mocha mascarpone cream over the ladyfingers, smoothing the top with a spatula.
  9. Sprinkle a generous layer of shaved semi-sweet chocolate over the cream.
  10. Repeat the layering process by adding another layer of espresso-dipped ladyfingers, followed by the remaining mocha mascarpone cream, and a final layer of shaved chocolate.
  11. Cover the trifle bowl and refrigerate for 4 hours to set.
  12. Just before serving, dust the top with 2 tbsp of cocoa powder using a fine-mesh sifter.