Ingredients
- 1 package Bellino Savoiardi Lady Fingers (7 oz)
- 1 prepared cup Ferrara Instant Espresso Coffee, cooled
- 16 oz Mascarpone Cheese, softened
- ½ cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream
- 1 cup Semi_Sweet Chocolate Chips
- 1 lb Strawberries, sliced
- Cocoa Powder, for dusting
- Ferrara Dark Chocolate Bar, shavings for garnish
Directions
In a shallow dish, add the cooled brewed .Set aside. In a mixing bowl, beat the softened mascarpone cheese until smooth and creamy. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone cheese until well combined and smooth. Dip the ladyfinger cookies into the coffee briefly, ensuring they are soaked but not overly saturated. Begin layering the trifle in a clear glass bowl or trifle dish. Start with a layer of soaked ladyfinger cookies, followed by a layer of the mascarpone cream mixture, and a pinch of chocolate chips. Next add a layer of fresh strawberries. Repeat the layers until all ingredients are used, ending with a layer of mascarpone cream. Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the dessert to set. Before serving, dust the top of the trifle with cocoa powder and garnish with chocolate shavings and fresh strawberries if desired. Serves 8-10.
