1. In a small french press coffee maker, combine the Bowl & Basket Espresso Dark Roast Coffee, granulated sugar and boiling water. Let steep 1-2 minutes, then filter and pour into a small bowl.
2. Next, make the cream filling. Whip together the heavy cream, mascarpone, and granulated sugar until firm, then transfer to a piping bag. Chill while preparing the next step.
3. To make the chocolate whipped cream, combine heavy cream, cocoa powder and Bowl & Basket Confectioner’s Sugar. Whisk to stiff peaks, then cover and refrigerate.
4. On a small parchment lined sheet, line up seven 1 pkg Bowl & Basket Specialty Lady Fingers. Brush generously with the coffee mixture.
5. Pipe a thick layer of cream filling on to the lady fingers, then smooth out evenly.
6. Top with another layer of lady fingers and repeat steps 4 and 5 two more times.
7. Cut four lady fingers in half, and arrange a row of seven halves on top, centered in the cream filling.
8. Spread a small amount of filling on the halved cookies, and top with two whole lady fingers, oriented perpendicular to to previous rows. Brush the top two cookies with the coffee syrup, then place the whole house in the fridge to set for at least 30 minutes, up to 1 hour.
9. Remove from the fridge, and fully coat with the chocolate whipped cream.
10. Add more Bowl & Basket Specialty Lady Fingers to be the roof, a Bowl & Basket Graham Cracker door. Finish with a dusting of powdered sugar, then slice and serve!
Shop Ingredients
Directions
1. In a small french press coffee maker, combine the Bowl & Basket Espresso Dark Roast Coffee, granulated sugar and boiling water. Let steep 1-2 minutes, then filter and pour into a small bowl.
2. Next, make the cream filling. Whip together the heavy cream, mascarpone, and granulated sugar until firm, then transfer to a piping bag. Chill while preparing the next step.
3. To make the chocolate whipped cream, combine heavy cream, cocoa powder and Bowl & Basket Confectioner’s Sugar. Whisk to stiff peaks, then cover and refrigerate.
4. On a small parchment lined sheet, line up seven 1 pkg Bowl & Basket Specialty Lady Fingers. Brush generously with the coffee mixture.
5. Pipe a thick layer of cream filling on to the lady fingers, then smooth out evenly.
6. Top with another layer of lady fingers and repeat steps 4 and 5 two more times.
7. Cut four lady fingers in half, and arrange a row of seven halves on top, centered in the cream filling.
8. Spread a small amount of filling on the halved cookies, and top with two whole lady fingers, oriented perpendicular to to previous rows. Brush the top two cookies with the coffee syrup, then place the whole house in the fridge to set for at least 30 minutes, up to 1 hour.
9. Remove from the fridge, and fully coat with the chocolate whipped cream.
10. Add more Bowl & Basket Specialty Lady Fingers to be the roof, a Bowl & Basket Graham Cracker door. Finish with a dusting of powdered sugar, then slice and serve!