Description
This rich and creamy espresso dip is a perfect treat for any occasion, served with ladyfingers or shortbread.
Ingredients
Scale
- 1 cup Heavy Cream (can substitute with whipped topping)
- 2 tablespoons Instant Espresso Powder (or brewed espresso for fresher taste)
- 2 tablespoons Unsweetened Cocoa Powder (for dusting on top)
- 8 ounces Mascarpone (can substitute with cream cheese)
- 4 ounces Cream Cheese (for a thicker consistency)
- 1 cup Confectioners’ Sugar (adjust based on sweetness preference)
- 1 teaspoon Pure Vanilla Extract (optional but recommended)
- 1 pinch Kosher Salt (to balance sweetness)
- 1 package Ladyfingers (or shortbread cookies)
Instructions
- In a bowl, add the heavy cream, instant espresso powder, and unsweetened cocoa powder. Blend until smooth and creamy, about 2 minutes.
- Incorporate the softened mascarpone and cream cheese into the bowl. Gently mix until rich and creamy, about 1-2 minutes more.
- Sift in the confectioners’ sugar along with the pure vanilla extract and a pinch of kosher salt. Beat until fluffy, approximately 3 minutes.
- Transfer the dip to a serving dish. Chill in the refrigerator for about 15 minutes before serving.
- Serve with ladyfingers or shortbread and dust with additional cocoa powder.
Notes
- For a lighter version, consider using whipped topping instead of heavy cream.
- Adjust the amount of confectioners’ sugar according to your preferred sweetness.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg