Ingredients:

  • 1.5 cups ladyfinger crumbs
  • 6 tbsp unsalted butter, melted
  • 1 tbsp instant espresso powder
  • 2 tbsp granulated sugar
  • 16 oz mascarpone cheese, room temperature
  • 1 cup powdered sugar, sifted
  • 1.5 cups heavy whipping cream, cold
  • 0.5 cup dry Champagne, reduced to 1/4 cup
  • 1 tsp pure vanilla bean paste
  • 2 tbsp unsweetened Dutch-process cocoa powder
  • 1 tsp edible gold luster dust
  • 0.5 cup dark chocolate shavings

Instructions:

  1. Preheat oven to 350°F (175°C). Reduce Champagne in a small saucepan over medium heat until it measures 1/4 cup; set aside to cool.
  2. Combine ladyfinger crumbs, melted butter, espresso powder, and granulated sugar. Press into a parchment-lined 9x9 inch pan and bake for 10 minutes. Let cool completely.
  3. Whisk room-temperature mascarpone with the cooled Champagne reduction and vanilla bean paste until smooth.
  4. In a separate bowl, beat heavy whipping cream and powdered sugar until stiff peaks form.
  5. Gently fold the whipped cream into the mascarpone mixture in three stages to maintain aeration.
  6. Spread the filling over the cooled crust and refrigerate for at least 6 hours or overnight.
  7. Before serving, dust with cocoa powder and garnish with dark chocolate shavings and gold luster dust.