1. Lay out a large piece of plastic wrap on a flat surface.
2. Combine milk, espresso powder, and 2 tablespoons of sugar.
3. Quickly dip each Bowl & Basket Specialty Lady Finger cookie into the mixture, and place on the plastic wrap in two rows of eight. Cover with plastic wrap and refrigerate for at least 4 hours.
4. To prepare the filling, combine mascarpone, remaining sugar, vanilla extract, coffee liqueur and salt. Separately, whip the heavy cream until stiff, and fold into the cheese mixture until combined.
5. Remove the lady fingers from the refrigerator, and spread the filling evenly over the softened cookies, leaving some space around the edges.
6. Carefully roll up, using the plastic wrap underneath to help. Fully wrap the log in plastic, and place in the fridge to set for at least 30 minutes.
7. When ready to serve, dust with cocoa powder and cut into slices.
Tip: If you do not have Coffee Liquer available, combine 1 cup of strong brewed coffee with 1 cip of granulated sugar and 1 tsp of vanilla extract. Heat until the sugar dissolves, then let cool before using.
Shop Ingredients
Directions
1. Lay out a large piece of plastic wrap on a flat surface.
2. Combine milk, espresso powder, and 2 tablespoons of sugar.
3. Quickly dip each Bowl & Basket Specialty Lady Finger cookie into the mixture, and place on the plastic wrap in two rows of eight. Cover with plastic wrap and refrigerate for at least 4 hours.
4. To prepare the filling, combine mascarpone, remaining sugar, vanilla extract, coffee liqueur and salt. Separately, whip the heavy cream until stiff, and fold into the cheese mixture until combined.
5. Remove the lady fingers from the refrigerator, and spread the filling evenly over the softened cookies, leaving some space around the edges.
6. Carefully roll up, using the plastic wrap underneath to help. Fully wrap the log in plastic, and place in the fridge to set for at least 30 minutes.
7. When ready to serve, dust with cocoa powder and cut into slices.
Tip: If you do not have Coffee Liquer available, combine 1 cup of strong brewed coffee with 1 cip of granulated sugar and 1 tsp of vanilla extract. Heat until the sugar dissolves, then let cool before using.