No-Bake Espresso Mascarpone Parfaits with Cocoa Dust

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Layered espresso-soaked ladyfingers and mascarpone cream topped with a delicate cocoa dust for an elegant dinner party dessert. This Italian-inspired recipe, ready in about 20 minutes, layers ladyfinger cookies, strong brewed espresso, mascarpone cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 4 Italian cuisine 350 cal/serving

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Ingredients

12 pieces ladyfinger cookies
1 cup, cooled strong brewed espresso
8 oz mascarpone cheese
1 cup heavy cream
1/3 cup granulated sugar
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder

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Instructions

Step 1: In a shallow dish, pour 1 cup of cooled strong brewed espresso. Quickly dip 12 ladyfinger cookies into the espresso for 2 seconds each, ensuring they soak but do not become soggy.
Step 2: In a large bowl, combine 8 oz mascarpone cheese, 1 cup heavy cream, 1/3 cup granulated sugar, and 1 tsp vanilla extract. Using an electric mixer, whip on medium speed until soft peaks form and the mixture is smooth and creamy.
Step 3: In 4 serving glasses, layer soaked ladyfingers at the bottom, then spoon over a generous layer of mascarpone cream. Repeat layers once more, finishing with mascarpone cream on top.
Step 4: Using a fine sieve, dust 2 tbsp unsweetened cocoa powder evenly over the top layer. Refrigerate the parfaits for at least 2 hours before serving to allow flavors to meld.