This recipe has developed from one I found in a cookbook, but adjusted the flavours to my liking. Last time I also tried to use coffee not only on the sponge fingers but in the mascarpone mixture as Gordon Ramsay does. It worked perfectly. Check it out:-)
200 g Italian sponge fingers (Vincenzovo, Savoiardi or another brand – for a dish 20 x 20 cm)
2 x mascarpone (500 g)
1 whipped cream
6 tbs Marsala (dessert wine, you can substitute with port wine or some chocolate liqueur)
1 tsp vanilla powder or extract, or 1 bag of quality vanilla sugar
7 tbs sugar (I use unrefined organic sugar but any will do)
300 ml strong coffee or espresso – cooled
lemon zest of 1 organic lemon
cocoa powder for dusting
Mix your mascarpone with Marsala and 1dl of coffee, vanilla and lemon zest. Whip the cream with sugar and fold it in the mascarpone mixture.
Having the rest of the coffee in a bowl, dip the ladyfingers in one by one (from one side or both – do not let them become too soggy though) and line the bottom of your dish with them. Spread half of the creamy mixture on and then put another layer of ladyfingers dipped in coffee. Spread the remaining mascarpone mix on top, cover the dish with cling film and put it in the fridge to let the flavours develop for at least 20 minutes. You can have it there overnight. It stays delicious for a couple of days. Dust with the cocoa powder and serve.