Step 1

In a wide mouth bowl, add the boiling hot water along with coffee powder and sugar and mix until the sugar dissolves.

Step 2

Set aside till it cools completely.

Step 3

In a mixing bowl beat together the mascarpone and sugar until creamy, pale and well combined.

Step 4

Scrape the bowl using a rubber spatula.

Step 5

Then whipping continuously add the whipping cream a little at a time until stiff peaks form. Please note that slightly under whipped cream is alright as the cream should still retain its glossiness.

Step 6

Dip the ladyfingers one at a time into the prepared and now cooled coffee mixture for not more than 2 sec on each side and line the base of the dish that you are using. I am using a 6x6-inch rectangular pan here.

Step 7

Top it with half of the prepared mascarpone mixture and level it.

Step 8

Repeat the process of adding the coffee-soaked ladyfingers and whipped cream on top.

Step 9

Smoothen the top well, wipe the sides if need be and then refrigerate for a minimum of 4 hours or preferably overnight.

Step 10

Dust some cocoa powder on top and serve chilled with chocolate shavings if you prefer.