Between layers of coffee-soaked ladyfingers and mascarpone cream, whole coffee beans crack under the spoon: Comptoir du Cacao’s Coffee Beans Dark Chocolate Bar, 72% cocoa, echoes the espresso with a bold, aromatic crunch.
Serves 4 · 20 min + 2 h chilling
- Whisk 8 oz (225 g) mascarpone with 1/2 cup (120 ml) cold heavy cream and 3 tbsp sugar until thick and smooth.
- Briefly dip 12 ladyfingers in 1 cup (240 ml) cooled strong coffee.
- In 4 glasses, layer the ladyfingers, the mascarpone cream and the Coffee Beans dark chocolate bar (3.2 oz / 90 g), chopped, twice over.
- Chill for at least 2 hours and dust with cocoa powder before serving.
The star of this recipe: Coffee Beans Dark Chocolate Bar, by Comptoir du Cacao.
