Coffee Domes with Vicenzovo Ladyfingers

PREP: 40M and rest for 2H
COOK: no cook recipe
SERVING: 6 domes
AUTHOR: Matilde Vicenzi
LEVEL: Medium


Share on facebook
Share on linkedin
Share on twitter
Share on whatsapp
Share on telegram
Share on email


300g whipping cream

300g mascarpone

175g sugar

50g chocolate chips

1 cup of coffee

30g sugar

50g water

300g Vicenzovo Ladyfingers

100g dark chocolate


In a small saucepan, bring the water and sugar to a bowl, stirring until the sugar has completely dissolved. Add the coffee and let chill.

Place the cream, mascarpone and sugar in the bowl of a mixer and whip until smooth and airy.

Fold in the chocolate chips and gently mix with a spatula.

Rapidly dip my Vicenzovo Ladyfingers in the coffee syrup and use them to fill the silicone dome molds, gently pressing them in with a teaspoon.

Transfer the mascarpone cream to a pastry bag and use it to fill the domes.

Close the domes with another layer of Vicenzovo Ladyfingers, previously dipped in the coffee syrup.

Place the dome molds in the freezer for two hours or until set.

Melt the dark chocolate and smooth it on a piece of parchment paper, then place it in the fridge.

Gently remove the domes from the molds, place them on a serving plate, decorate them with some mascarpone cream spikes and a crispy chocolate leaf. Serve cold.