This easy-to-make dessert captures the essence of the classic Italian treat, combining creamy mascarpone, rich coffee, and a hint of cocoa. No ice cream maker is needed, making it perfect for those who want to enjoy homemade ice cream without the extra equipment.
INGREDIENTS
- 10 DeLallo Savoiardi Ladyfingers
- 2 cups strong brewed coffee (or mix 8 tablespoons DeLallo Instant Espresso Powder with 2 cups hot water)
- 2 1/2 cups heavy cream
- 7.5 oz sweetened condensed milk (half a standard can)
- 1/2 cup mascarpone cheese
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup store-bought fudge sauce
INSTRUCTIONS
- Cut the ladyfingers into 1-inch pieces and quickly dip each piece into the coffee. Set aside.
- In a stand mixer fitted with a whisk attachment, whip the heavy cream until soft peaks form. Add the mascarpone, sweetened condensed milk, vanilla extract, and salt, and continue whipping until fully combined.
- Spread one-third of the cream mixture into a 9″x3″ loaf pan. Scatter one-third of the soaked ladyfingers over the cream and drizzle with one-third of the fudge sauce. Repeat these layers twice more until all ingredients are used.
- Gently swirl the layers with a knife to create a marbled effect. Cover and freeze for at least 4 hours, or up to 2 weeks.
