|
14 oz (400 g) mascarpone cheese
|
|
14 oz (400 g) ladyfingers or pound cake cut in 3 ½ x 1 x ½ inch (7 x 3 x 1.5 cm) |
|
1 tablespoon instant espresso powder diluted in 1 1/3 cup hot water, cooled
|
|
2 tablespoon coffee liquor (optional)
|
|
Powder cocoa to sift on top
|