This is the perfect cake to make for a celebration. It is easy to make, not very time-consuming and tastes wonderful! It will take longer if you make your ladyfingers, I decided to try it out with store-bought Savoiardi cookies. We made this for my boyfriend's mother's birthday and everyone loved it! I would make a bigger one next time I think, maybe a 9-inch cake, because it disappeared quickly!
Adapted from Happy Home Baking
Makes one 7-inch cake
For the espresso syrup:
1 tbsp instant espresso/coffee powder
1/2 tbsp sugar
1/2 cup boiling water
1 tbsp Kahlua (or Marsala)
Dissolve the instant espresso/coffee powder and sugar in the boiling water. Let it cool and stir in the Kahlua. Set aside.
For the filling:
250 g marscapone cheese
1-1/2 tsp vanilla extract
3 tbsp icing sugar
2 tbsp Kahlua (or Marsala)
1 cup heavy whipping cream
In a mixing bowl, whisk marscapone, icing sugar, vanilla extract, Kahlua and 3 tbsp of the espresso syrup with a manual whisk until blended.
With an electric mixer, whisk the whipping cream until soft peaks form and fold 1/4 of it in the marscapone mixture with a spatula. Fold the remaining whipped cream in the marscapone mixture gently.
To assemble the cake:
About 24 ladyfingers (Savoiardi)
Dark and white chocolate shavings
Cocoa powder, to dust
Espresso syrup (above)
Line the edges of a 7-inch spring form pan (remove the base) with plastic wrap and place it on a plate or a round cardboard base. Cut off one end of the ladyfingers so each is about 3 inches in length. Line the sides of the pan with the ladyfingers (about 17) and save the leftover small pieces.
Gently dip ladyfingers one at a time in the espresso syrup and use them to line the base of the pan, soaked side up. Cut the ladyfingers into shorter lengths if necessary and use the leftovers pieces to fill in the gaps.
Spoon over half of the filling and spread it evenly over the first layer of ladyfingers. Grate some dark chocolate over the filling. Repeat with another layer of ladyfingers and spoon over the remaining filling. Spread and smooth the top. Dust with cocoa powder and grate some more dark and white chocolate over the top. Cover with plastic wrap and refrigerate for at least 4 hours, best left overnight.
Before serving, unmold the cake and tie a ribbon around the outer ladyfingers.