Whip the heavy cream with the confectioner's sugar and vanilla until firm peaks form. Be careful not to whip too long.
In a separate bowl whip the softened mascarpone cheese until fluffy. Add the whipped cream to the bowl and fold together until combined. Set aside.
Make sure your espresso or coffee is at room temperature or chilled.
Fit your lady fingers into your sheet pan, covering the entire surface snugly. Drizzle coffee generously over all the lady fingers. You want them to absorb the coffee, so stop if you see liquid coffee at the bottom of the pan. Note: if you are using crisp cookie style lady fingers, follow the directions in the notes below.
Pile the whipped cream mixture onto the ladyfingers and smooth out evenly across the surface. Cover and refrigerate until ready to serve.
Just before serving, top with sifted cocoa powder and chocolate curls.
Notes
*My lady fingers are the soft baked type, about 3 inches long. You can use crisp cookie-style lady fingers as well, but instead of drizzling them with coffee you will briefly dunk them into the coffee, first one side, then the other for about 1-2 seconds each side until they are saturated but still hold together.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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