Ingredients
2 c. cold milk
1 packet vanilla pudding mix
1 1/2 c. heavy cream
1 8-oz. container mascarpone
1/2 c. sugar
40 ladyfingers (depending on size of springform pan)
3 c. brewed espresso or coffee
3 tbsp. rum (more if you want it boozier!)
Cocoa powder, for dusting
Chocolate shavings, for garnish
Preparation
Step 1Grease bottom and sides of 8" or 9" springform pan with cooking spray. In a large bowl, use a hand mixer or whisk to beat together milk and vanilla pudding mix. Set aside. Step 2In another bowl, beat heavy cream until stiff peaks form. Fold vanilla pudding into whipped cream until completely combined, then fold in mascarpone and sugar. Step 3Cut lady fingers to match the height of your springform pan. Step 4In a shallow bowl, whisk together espresso and rum. Working quickly, gently dip each cut ladyfinger into espresso mixture for 1 second, then stand around ring of springform pan and layer on bottom of pan, cutting ladyfingers to make one even layer.Step 5Pour half the pie filling over the ladyfinger layer and top with another layer of espresso-dipped ladyfingers.Step 6Pour over remaining half of pie filling.Step 7Refrigerate until filling is firm, 6 hours. Step 8Unmold springform pan. Dust top of pie with cocoa powder and garnish with chocolate shavings.
