1
In a medium bowl, beat the heavy whipping cream, powdered sugar, salt, and instant espresso powder with an electric mixer until soft peaks form.
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2
Quickly dip each halved ladyfinger into the coffee mixture (1-2 seconds) and place a layer (2 halves) at the bottom of each serving cup. Top with a spoonful of the mascarpone cream.
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3
Cover the cups with plastic wrap and refrigerate for at least 2 hours. Just before serving, dust the tops with unsweetened cocoa powder.
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