# Components:
→ Black Sesame Cream
01 - 8.8 ounces mascarpone cheese
02 - 5.1 fluid ounces heavy cream, cold
03 - 1.4 ounces black sesame paste
04 - 2.8 ounces granulated sugar
05 - 1 teaspoon vanilla extract
→ Ladyfingers & Espresso
06 - 4 fluid ounces strong espresso, cooled
07 - 1 tablespoon granulated sugar
08 - 18 to 20 ladyfinger biscuits (savoiardi)
→ For Layering & Garnish
09 - Lightly toasted black sesame seeds
10 - Cocoa powder, optional
# Directions:
01 - In a mixing bowl, beat the heavy cream until soft peaks form. Set aside.
02 - In a separate bowl, blend mascarpone cheese, black sesame paste, granulated sugar, and vanilla extract until the mixture is creamy and smooth.
03 - Gently fold the whipped cream into the black sesame mascarpone mixture, ensuring full incorporation without deflating the cream.
04 - Combine cooled espresso and 1 tablespoon sugar in a shallow dish, stirring until the sugar is dissolved.
05 - Quickly dip each ladyfinger biscuit in the espresso mixture for 1 to 2 seconds, allowing excess liquid to drip off.
06 - Place a layer of soaked ladyfingers at the bottom of each serving cup or glass.
07 - Spoon a generous layer of black sesame cream over the ladyfingers in each cup.
08 - Repeat layering of soaked ladyfingers and black sesame cream as needed, finishing with a final layer of black sesame cream.
09 - Cover each cup and refrigerate for at least 3 hours, or overnight to allow flavors to develop fully.
10 - Before serving, dust the tops with lightly toasted black sesame seeds and cocoa powder as desired.
