How to make
The cream is heated until boiling. Break the chocolate and pour the hot cream over it. Mix until homogeneous. Place the chocolate ganache in the refrigerator for 2-3 hours.
Beat the ganache with a mixer and then add the mascarpone. Beat until fluffy.
Milk is heated along with sugar and cocoa until the sugar melts.
Each ladyfinger is dipped for a second in the cocoa milk and arranged on a tray.
The cream is divided into two. Pour half of the cream onto the ladyfingers.
Place the remaining half of the ladyfingers on top of the cream.
Finish off with the second part of the cream our ladyfinger cake.
The ladyfinger cake is decorated as desired.
Enjoy my ladyfinger cake with chocolate and mascarpone!
