8 ounces Mascarpone cheese **SEE NOTE
4 cups vanilla ice cream, slightly softened
12 Lady Finger cookies
1/4 cup strong coffee
Cocoa powder (I use Dutch cocoa powder)


In a medium mixing bowl, cream the Mascarpone cheese. Slowly add in small amounts of the ice cream, mixing well until incorporated with the Mascarpone cheese.

Freeze for 10 minutes.

To serve in fancy glasses:

Dip the ladyfingers in coffee and place one or two cookies in each glass. Fill with ice cream mixture and sprinkle with cocoa. Freeze 2 hours.

Before serving, let stand at room temperature for about 15 minutes before serving.

You can use some good quality chocolate sauce to lightly drizzle on top if you’d like.

NOTE: Mascarpone is not always easy to find. There are acceptable substitues. While not precisely the exact same texture as the Mascarpone, Ricotta cheese will be fine. Other substitutes are, 8 ounces of softened cream cheese mixed with 3 table spoons sour cream and 2 table spoons heavy cream.

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