Ingredients:  

• 1/2 cup mascarpone cheese (Cold) 

• 4 tbsp brown sugar or white sugar (More if necessary) 

• 1 tsp vanilla extract or essence 

• 1/2 cup whipping cream (Cold) 

• 1/2 cup strong coffee + 1 tbsp brown sugar or white sugar (Optional) 

• Rusk | Dry Cake 

• Cocoa  

Method: 

1. Grease the springform pan, then press the parchment paper around the sides. (Watch the Video).

2.  In a large bowl, add mascarpone cheese, sugar, and vanilla extract. 

3. Beat for a minute or until smooth, then add whipping cream. 

4. Beat everything well until soft peaks form and chill. 

5. Now, prepare the espresso coffee and let it cool down. 

6. Dip the rusk into the room temperature coffee and layer the pan with the dipped rusk. 

7. Spread evenly half of the cream over the rusk layer.  

8. Repeat the process for the second layer with dipped rusk and the remaining cream. 

9. Spread the cream evenly on top with an offset spatula. 

10. Refrigerate overnight or at least 3 - 4 hours. 

11. Dust with unsweetened cocoa powder just before serving.