Ingredients
3 tbsp. plus 1 1/2 tsp. mascarpone cheese, divided
6 oz. cold heavy cream
1 tbsp. plus 1 1/2 tsp. powdered sugar
12 oz. whole milk
6 oz. espresso
2 oz. chocolate syrup
1 tsp. pure vanilla extract
1 tsp. unsweetened cocoa powder, plus more for dusting
3 oz. Kahlúa Coffee Liqueur
2 ladyfingers
Preparation
Step 1Place 2 tablespoons mascarpone in a small bowl; set aside. Transfer remaining 1 tablespoon plus 1 1/2 teaspoons mascarpone to a medium bowl. Add cream and powdered sugar. Using a whisk or electric mixer, beat on medium-high speed until medium peaks form. Cover and refrigerate until ready to use.Step 2In a small saucepan over medium-low heat, whisk milk, espresso, syrup, vanilla, and cocoa powder and cook until mixture almost comes to a boil. Step 3Pour a splash of hot milk mixture over reserved 2 tablespoons mascarpone and whisk until smooth. Pour slurry back into hot milk and whisk until smooth.Step 4Remove from heat and pour in Kahlúa Coffee Liqueur. Step 5Pour hot cocoa into mugs until three-quarters full, then top with chilled mascarpone whipped cream. Dust with cocoa powder and a ladyfinger.
