4 (7 oz) packages Ladyfingers (Sprout’s Organic used here)
Cocoa powder, for dusting
Instructions:
In a large mixing bowl, begin beating the heavy cream on medium speed. Slowly add sugar and vanilla extract, and continue beating until stiff peaks form.
Gently fold in the mascarpone cheese until fully combined. Set aside.
In a shallow dish, pour the cold espresso. Quickly dip each ladyfinger (do not soak) and begin layering them flat in the Claypot Oven.
Spread half of the mascarpone mixture evenly over the first layer of soaked ladyfingers. Repeat with a second layer of dipped ladyfingers and finish with the remaining mascarpone.
Generously dust the top with cocoa powder. Cover and refrigerate for at least 4 hours (or overnight for best texture).
Optionally dust with fresh cocoa powder before serving. Slice, serve, and enjoy!
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